Roasted butternut squash with its creamy texture compliments the flavors of slightly crisp green beans with rosemary and walnuts in this simple yet delicious vegetarian dish. In the foodeo below I use purchased precut butternut squash available at most American grocery chains. The butternut squash which takes a little longer to cook than the green beans is baked on its own first. Then the rest of the ingredients are added, combined and returned to the oven to complete the dish.
If you are using a whole butternut squash, I recommend slicing the butternut squash in half lengthwise, discarding the seeds, and baking the squash (skin side up) on a rimmed baking sheet lined with butter at 350 degrees fahrenheit for 25 minutes. This will soften the squash and will allow you to easily cut the meat into cubes. Then simply combine the ingredients as shown in the video below and roast vegetables together. Enjoy.
Prep Time: 10 minutes
Cooking Time: 40 minutes
1 lb. butternut squash cut into 1 inch cubes.
2 fresh rosemary stems
1 lb. green beans (washed and kept whole
salt and freshly ground pepper
6 oz. walnuts
2 Tablespoons Olive Oil
3 Minute Foodeo Recipe