1. Peel and cut squash into 3 x 1/2 x 1/2 inch strips to make about 5 cups, set aside. 2. In a large saucepan of boiling salted water, blanch the green beans until tender crisp, about 3 to 6 minutes. 3. Drain and chill under cold water; drain well. 4. (Make ahead: wrap veggies separately in towels; enclose in plastic bags and refrigerate for up to 1 day.) In a large nonstick frypan, heat oil and butter over medium high heat until foaming. 5. Add squash;cover and cook, turning twice,until tender crisp, about 5 minutes. 6. Add green beans, maple syrup, soy sauce, salt and pepper; cook turning gently, until heated through and evenly coated. 7. Mix in walnuts. 8. Scrape into warmed serving dish. ---------------------------------------------------------------------------
Nutrition
Ingredients
