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Squash Rings with Green Beans Recipe

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I wanted to make a colorful vegetable for Christmas dinner one year and came up with this combination. It was a big hit with our guests. Even my nephew, who attended culinary school, was impressed! -Joan Sieck, Rensselaer, New York

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Squash Rings with Green Beans Recipe

Prep: 25 min. Bake: 55 min.

Yield: 6 Servings

25 55 80

Ingredients

2 medium acorn squash (about 2 pounds each)
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/4 cup plus 2 tablespoons butter, divided
1/2 cup packed brown sugar
2 tablespoons water
1 pound fresh green beans, cut into 1-1/2-inch pieces
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed

Directions

Cut squash into 1 in. slices; discard seeds and ends. Arrange slices in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover and bake at 350° for 40 minutes.
Meanwhile, in a saucepan, combine 1/4 cup butter, brown sugar and water; bring to a boil. Brush over the squash. Bake, uncovered, for 15 minutes or until tender, basting frequently.
Place beans in a saucepan and cover with water; bring to a boil. Cook for 10 minutes or until tender; drain. Add basil, rosemary and remaining butter, salt and pepper. Spoon into squash rings. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 251 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 426 mg sodium, 38 g carbohydrate, 5 g fiber, 3 g protein.

Originally published as Squash Rings with Green Beans in Reminisce September/October 2001, p48

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