Squash Rings with Green Beans |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I wanted to make a colorful vegetable for Christmas dinner one year and came up with this combination. It was a big hit with our guests. Even my nephew, who attended culinary school, was impressed! -Joan Sieck, Rensselaer, New York Ingredients:
2 medium acorn squash (about 2 pounds each) |
3/4 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
1/4 cup plus 2 tablespoons butter, divided |
1/2 cup packed brown sugar |
2 tablespoons water |
1 pound fresh green beans, cut into 1-1/2-inch pieces |
1/4 teaspoon dried basil |
1/4 teaspoon dried rosemary, crushed |
Directions:
1. Cut squash into 1 in. slices; discard seeds and ends. Arrange slices in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover and bake at 350° for 40 minutes.
2. Meanwhile, in a saucepan, combine 1/4 cup butter, brown sugar and water; bring to a boil. Brush over the squash. Bake, uncovered, for 15 minutes or until tender, basting frequently.
3. Place beans in a saucepan and cover with water; bring to a boil. Cook for 10 minutes or until tender; drain. Add basil, rosemary and remaining butter, salt and pepper. Spoon into squash rings. Yield: 6 servings.
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