roasted butternut squash and green beans

we love meat! but if we had to go vegetarian, then this dish would do it for us. it’s extremely well balanced in flavor and texture… the crunch of the green beans, the creaminess of the squash, the brightness of the vinaigrette, and the richness of the walnuts all play in perfect harmony in your mouth. plus it’s super easy to make and you won’t feel guilty about finishing the whole plate.

seeing how friday is just around the corner, we can’t help but get into the festive mode. after all, what follows friday is usually a relaxing weekend filled with cooking and eating… at least that’s how our weekends look like. so we got invited to join a party that’s happening half way around the world, hosted by angie, who writes wonderful recipes at the novice gardener. we can’t help but join the festivities. or as she likes to call it, fiesta friday!

we used half of a whole squash and a large handful of green beans, which was the perfect portion for the two of us.

butternut squash 1/2 of a whole
green beans 20
garlic finely chopped 2 cloves
olive oil 2 tbsp
salt 2 tsp
toasted walnuts 1/2 cup (120 g)

soy orange vinaigrette

juice of 1 large orange, about 1/2 cup (120 g)
olive oil 1/2 cup (120 g)
soy sauce 2 tsp (or 1 tsp soy and 1 tsp ponzu)

  • preheat oven to 400 F (200 C)
  • peel and cut the squash into 1/2 inch cubes and cut the green beans into 1/2 inch long pieces
  • in a mixing bowl, combine the squash, green beans, chopped garlic, 2 tbsp of oil, and 2 tsp of salt; toss and mix well
  • place the contents on a baking tray and bake for 25-30 minutes
  • once done, plate the cooked veggies (leave the oil and liquid on the tray, you don’t want that)
  • top with roasted walnuts (the dish is actually very good here without the vinaigrette, but if you want that extra layer of flavor, proceed below)
  • to make the vinaigrette, combine the freshly squeezed orange juice, olive oil, and soy sauce; whisk well to emulsify
  • pour the vinaigrette over the cooked veggies and mix evenly
  • (optional) top with fresh cilantro or parsley or even shaved Parmesan
super healthy green and orange

super healthy green and orange veggies

toss the cut veggies in oil, garlic, and salt

toss the cut veggies evenly in oil, garlic, and salt

amazingly delicious and healthy for you too

amazingly delicious!

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14 responses to “roasted butternut squash and green beans

  1. Pingback: Fiesta Friday #5 | The Novice Gardener·

  2. I’ll bet this would actually be very tempting even to a carnivore. Sounds and looks very tempting to me, and I’m a carnivore most of the time! ๐Ÿ™‚ Thanks for coming to the fiesta. I hope you’ll mix and mingle with the other guests, get to know one another, meet new friends, etc. ๐Ÿ™‚

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