Squash Rings with Green Beans Recipe

5 1 1
Squash Rings with Green Beans Recipe
Squash Rings with Green Beans Recipe photo by Taste of Home
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Squash Rings with Green Beans Recipe

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5 1 1
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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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min.

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

Nutritional Facts

1 each: 251 calories, 12g fat (7g saturated fat), 31mg cholesterol, 426mg sodium, 38g carbohydrate (23g sugars, 5g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Squash Rings with Green Beans in Reminisce September/October 2001, p48

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Countrybelle517 User ID: 6806213 88852
Reviewed Mar. 20, 2013

"A big hit at my dinner party"

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