1 large butternut squash, peeled and cut into 3/4-inch cubes
2 lb fresh green beans
½ cup almonds, slivered
⅓ cup maple syrup
2 tbsp butter
salt
pepper
vegetable oil
dash of allspice, optional
Place the squash cubes on a large baking pan.
Drizzle one to two tbsp. of vegetable oil over the squash.
Salt and pepper to taste.
Bake the squash for 20 minutes or until nearly tender, turning once during cooking.
While the squash is cooking steam the green beans until they turn color and start to become tender.
Do not overcook the beans; they will continue to cook in the skillet.
While the beans and the squash are cooking, melt the butter in a large, non-stick skillet.
Place the slivered almonds in the butter and sauté for several minutes.
Place the squash and the beans in the skillet with the almonds.
Pour the maple syrup over the vegetables and stir.
Cook until the dish is hot and the vegetables are nearly tender, stirring often.
Add more salt and pepper to taste.
Serve hot.
Sugar: 14g
:
Calcium: 125mg
Calories: 192kcal
Carbohydrates: 30g
Fat: 8g
Fiber: 6g
Iron: 2mg
Potassium: 662mg
Protein: 5g
Saturated Fat: 1g
Sodium: 47mg
Vitamin A: 10880IU
Vitamin C: 34mg
