Maple-Glazed Squash And Green Beans With Walnuts - cooking recipe

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

Preparation

Peel and cut squash into 3 x 1/2 x 1/2 inch strips to make about 5 cups, set aside.
In a large saucepan of boiling salted water, blanch the green beans until tender crisp, about 3 to 6 minutes.
Drain and chill under cold water; drain well.
(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.
Add squash;cover and cook, turning twice,until tender crisp, about 5 minutes.
Add green beans, maple syrup, soy sauce, salt and pepper; cook turning gently, until heated through and evenly coated.
Mix in walnuts.
Scrape into warmed serving dish.