Green Beans and Roasted Squash with Sherry Soy Butter

1. 1

   Preheat oven to 425F.

2. 2

   Cook beans in 2 batches in a 4-quart saucepan of boiling salted water until just tender, 3 to 4 minutes, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking.

3. 3

   When cool, drain beans and pat dry.

4. 4

   Toss squash with oil, salt, and pepper in a large bowl, then roast in a large shallow baking pan (1 inch deep) in middle of oven, turning occasionally, until golden brown and tender, about 40 minutes.

5. 5

   While squash is roasting, melt 1 stick butter with vinegar and soy sauce over moderately low heat, whisking until emulsified, about 4 minutes.

6. 6

   Season with salt and pepper.

7. 7

   Reduce oven temperature to 350F.

8. 8

   Push roasted squash to 1 side of roasting pan and add beans to other side.

9. 9

   Drizzle beans with tablespoon melted butter and heat in middle of oven, uncovered, stirring occasionally, about 20 minutes.

10. 10

    Transfer roasted vegetables to a dish.

11. 11

    Just before serving, drizzle with Sherry soy butter and gently toss.

* Per serving · 4 servings · Values may vary.

No additional tips available.