Skillet Squash and Green Beans
This is such a great side dish that I don't recommend it for the Holidays. Why? Because you will find yourself unable to sit down to the table yourself because you will be up a few more times making this tasty treat again. If you would like to add it to your Holiday menu however, I suggest mixing all the ingredients together in a large bowl, transferring it to a large baking pan and roast in a 400-degree F oven for 40-45 minutes, or until crisp tender.
For 4 people
- 3 tablespoon(s) olive oil
- 1 large butternut squash, peeled, seeded and cubed(about 5 cups total)
- 4 ounce(s) fresh green beans, snipped and cut into 1-inch pieces*
- 1 tablespoon(s) dried dill or 2 tablespoons freshly chopped dill
- 1/2 cup(s) maple syrup
- 1/4 cup(s) apple cider vinegar
- 1 tablespoon(s) sunflower seeds
- 3 tablespoon(s) grated Parmesan cheese
Skillet Squash and Green Beans Directions
- In a large skillet, heat oil over medium-high heat until hot. Add the squash, green beans and dill. Mix well and sauté until starting to soften and brown, about 8-10 minutes.
- Add the maple syrup and vinegar, cover and reduce heat to medium-low. Cook, stirring occasionally, until the squash is crisp tender, about 5 minutes longer.
- Remove lid, increase heat to medium-high again and continue cooking and stirring until the liquid has almost evaporated, another 3-4 minutes.
- Remove from heat, top with sunflower seeds and Parmesan cheese and serve up!
- *You may use frozen green beans as well, thawed. Simply skip the boiling step and add with the squash in the skillet.