Green Beans and Roasted Squash with Sherry Soy Butter
Green Beans and Roasted Squash with Sherry Soy Butter might be just the side dish you are searching for. One portion of this dish contains roughly 4g of protein, 14g of fat, and a total of 230 calories. This recipe serves 10. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet. If you have pepper, plus 1 tablespoon butter, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 5 hours.
Cook beans in 2 batches in a 4-quart saucepan of boiling salted water until just tender, 3 to 4 minutes, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking. When cool, drain beans and pat dry.
Toss squash with oil, salt, and pepper in a large bowl, then roast in a large shallow baking pan (1 inch deep) in middle of oven, turning occasionally, until golden brown and tender, about 40 minutes.
While squash is roasting, melt 1 stick butter with vinegar and soy sauce over moderately low heat, whisking until emulsified, about 4 minutes. Season with salt and pepper.
Reduce oven temperature to 350°F.
Push roasted squash to 1 side of roasting pan and add beans to other side.
Drizzle beans with tablespoon melted butter and heat in middle of oven, uncovered, stirring occasionally, about 20 minutes.
Transfer roasted vegetables to a dish. Just before serving, drizzle with Sherry soy butter and gently toss.
Squash can be roasted 1 day ahead and chilled, covered. Bring to room temperature before reheating with beans.