Maple-Glazed Squash and Green Beans with Walnuts

Ingredients

• 1/2 butternut squash or 1 acorn squash, about a pound (butternut squash is the easiest to peel and cut into finger sized sticks)
• 2 cups green beans, about 8 ounces
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 2 tablespoons maple syrup
• 2 teaspoons soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup toasted walnuts, perferably whole halfs

Directions

1. 1

   Peel and cut squash into 3 x 1/2 x 1/2 inch strips to make about 5 cups, set aside.

2. 2

   In a large saucepan of boiling salted water, blanch the green beans until tender crisp, about 3 to 6 minutes.

3. 3

   Drain and chill under cold water; drain well.

4. 4

   (Make ahead: wrap veggies separately in towels; enclose in plastic bags and refrigerate for up to 1 day.) In a large nonstick frypan, heat oil and butter over medium high heat until foaming.

5. 5

   Add squash;cover and cook, turning twice,until tender crisp, about 5 minutes.

6. 6

   Add green beans, maple syrup, soy sauce, salt and pepper; cook turning gently, until heated through and evenly coated.

7. 7

   Mix in walnuts.

8. 8

   Scrape into warmed serving dish.