GREEN BEANS WITH BUTTERNUT SQUASH, TOFU AND MAPLE SYRUP GLAZE
Great dish. A wonderful experience for your whole mouth, tastes even better served with salad and fresh crusty bread. My mother-in-law introduced it to me, and it is now one of my favourite dishes... It is from Crank's vegetarian cook book.
Provided by hungry vegan
Categories One Dish Meal
Time 37m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- top and tail green beans.
- cut tofu into about 16 cubes.
- chop almonds into slivers.
- remove seeds from squash and cut into strips.
- Pre-heat oven highest setting.
- Mix 1 table spoon of olive oil, tabasco, salt and pepper.
- Put squash, garlic and onion into roasting tin.
- Baste squash, garlic, and onion with olive oil mixture.
- Tuck garlic cloves and almonds into and among the squash (so they dont burn).
- Roast for 25 minutes and steam beans.
- Heat 2 tablespoons of olive oil in smal pan, add tofu and fry for a minute on high heat.
- Add tamari, reduce heat and fry until well browned and crisp in places. (this should take about 10 minutes).
- After the squash, garlic and onions have been in for 25 minutes, glaze with maple syrup and mix.
- Place tofu on top of roast mixture, and put it back into the oven for another 2 minutes.
Nutrition Facts : Calories 437.8, Fat 18.9, SaturatedFat 3, Sodium 757.9, Carbohydrate 61.3, Fiber 11.3, Sugar 16, Protein 16.2
MAPLE-GLAZED BUTTERNUT SQUASH
I love anything squash and anything maple! Put them together and you have a winning combination. In this recipe, from the Maple Syrup Cookbook by Ken Haedrich, the squash is glazed with maple syrup and subtly seasoned with the nutmeg flavor of mace. The rum adds another interesting flavor to the mix.
Provided by Whisper
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel, seed and quarter the squash.
- Cut, crosswise, into 1/2-inch slices to make about 5 1/2 cups.
- Bring the squash, water, maple syrup, rum and mace to a boil in a large saucepan over medium-high heat.
- Reduce the heat and simmer, covered, for 15 minutes, or until the squash is tender.
- While the squash is simmering, warm a serving dish in a 200 F oven or by filling it with very hot water.
- Reserving the cooking liquid, transfer the squash with a slotted spoon to the warmed serving dish.
- Increase the heat and boil the cooking liquid about 3 minutes, or until it is thickened.
- Pour the thickened liquid over the squash.
Nutrition Facts : Calories 212.8, Fat 0.4, SaturatedFat 0.1, Sodium 14.2, Carbohydrate 46.7, Fiber 5.7, Sugar 18.2, Protein 2.8
MAPLE-GLAZED GREEN BEANS
After I picked my first green beans one year, I wanted to make a savory dish that was unique, quick and packed with flavor. I loved this so much I couldn't stop eating it, so the next day I picked more beans and made this delicious side dish again. -Merry Graham, Newhall, California
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, place steamer basket over 1 in. of water. Place beans in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until crisp-tender, 4-5 minutes., Meanwhile, in a large skillet, cook onion and bacon over medium heat until bacon is crisp; drain. Stir cranberries, syrup, salt, pepper and, if desired, bourbon into onion mixture. Add beans; heat through, tossing to combine.
Nutrition Facts : Calories 173 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 302mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 4g fiber), Protein 4g protein.
MAPLE-ROASTED TOFU WITH BUTTERNUT SQUASH AND BACON
A small amount of bacon adds a lot of smoky flavor to sweet maple-roasted vegetables and glazed tofu. It's a colorful, cozy sheet-pan meal for tofu lovers who also eat meat, or bacon eaters who are trying to eat less meat. To make this dish vegan, skip the bacon, and add 1/2 teaspoon smoked paprika to the maple syrup mixture. Dicing the squash into small cubes helps it roast at the same rate as the brussels sprouts, so be sure to keep the pieces around 1/2 inch in size.
Provided by Melissa Clark
Categories dinner, weekday, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 400 degrees. Slice tofu into 1-inch-thick slabs. Pat them dry with paper towels and arrange in single layer on a plate. Cover tofu slabs with more paper towels and set aside.
- In a small saucepan, combine maple syrup, ginger and red-pepper flakes. Simmer until syrup thickens slightly, about 1 minute, then stir in 1/4 cup olive oil.
- Place squash, brussels sprouts and onion in a bowl. Toss with salt, pepper, coriander, sage and half of the maple syrup mixture. Spread vegetables in an even layer on a rimmed baking sheet and sprinkle bacon on top.
- Add soy sauce and 2 teaspoons lime juice to remaining maple mixture.
- Remove paper towels from over tofu, and sprinkle salt on tofu slabs. Tuck tofu onto the baking sheet with squash and brush half of the soy-maple mixture over the slabs. Roast for 40 minutes, tossing the vegetables occasionally. Halfway through roasting, flip the tofu slabs, and brush with remaining soy-maple mixture. Turn oven off and heat broiler.
- Broil tofu and vegetables for 1 to 2 minutes to crisp up the bacon and the edges of the tofu. When vegetables are still hot, toss with remaining 1 teaspoon lime juice and the fish sauce. Garnish with sliced scallions and drizzle with more olive oil and a little more lime juice if you like.
MAPLE-GLAZED SQUASH AND GREEN BEANS WITH WALNUTS
With Canadian Thanksgiving so near, couldn't resist testing this for Thankgsgiving dinner.I made half a recipe and it is wonderful!! It will be a part of our Thanksgiving dinner. (Possibly for years to come!!) from Canadian living mag.
Provided by Derf2440
Categories Fruit
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and cut squash into 3 x 1/2 x 1/2 inch strips to make about 5 cups, set aside.
- In a large saucepan of boiling salted water, blanch the green beans until tender crisp, about 3 to 6 minutes.
- Drain and chill under cold water; drain well.
- (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.
- Add squash;cover and cook, turning twice,until tender crisp, about 5 minutes.
- Add green beans, maple syrup, soy sauce, salt and pepper; cook turning gently, until heated through and evenly coated.
- Mix in walnuts.
- Scrape into warmed serving dish.
MAPLE GLAZED GREEN BEANS
Make and share this Maple Glazed green Beans recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the beans in a large saucepan of boiling water, cook 5 minutes.
- Drain well, return to pan.
- Add 1/3 cup water and remaining ingredients, cook over medium low heat 10 minutes or until beans are tender.
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