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Green Beans and Roasted Squash with Sherry Soy Butter
EPICURIOUS8Ingredients
90Minutes
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Ingredients
US|METRIC
9 SERVINGS
- 2 lb. green beans (preferably haricots verts, trimmed)
- 4 lb. butternut squash (halved lengthwise, seeded, and diagonally cut crosswise into 1 1/2-inch-thick triangular pieces)
- 3 Tbsp. olive oil
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup unsalted butter (stick cut into tablespoon pieces and other tablespoon melted)
- 1 1/2 Tbsp. sherry vinegar
- 1 1/2 Tbsp. soy sauce
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