Best 8 Maple Glazed Squash And Green Beans With Walnuts Recipes

MAPLE-GLAZED GREEN BEANS

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.

MAPLE GLAZED WALNUTS

Steps:

• Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.

MAPLE-GLAZED SQUASH AND GREEN BEANS WITH WALNUTS

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.

GREEN BEANS WITH WALNUTS

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , In a large skillet over medium heat; cook walnuts in oil for 1-2 minutes or until lightly browned, stirring occasionally. Add beans, garlic, seasoned salt and pepper. Cook until heated through.

GREEN BEANS WITH WALNUTS

Steps:

• Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes.
• Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature.
• Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.

GREEN BEAN AND FAVA BEAN SALAD WITH WALNUTS

Steps:

• Bring a pot of water to a boil, add salt to taste and add the green beans. Boil 4 to 5 minutes, until just tender. Transfer (use a skimmer so that you don't have to drain the pot) to a bowl of cold water, then drain and set aside.
• Skin the favas. Bring the water in the pot back to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 2 to 3 minutes (5 minutes if the beans are bigger than your thumbnail). Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes; have a bowl for the shelled favas close at hand and this will not take a very long time.
• Stir together the vinegar, lemon juice, salt, pepper, mustard, and garlic. Whisk in the oils. Toss with the green beans and favas, walnuts, tarragon and shallot in a salad bowl, and serve.

MAPLE-GLAZED SQUASH

Steps:

• Preheat oven to 350°. Cut squash lengthwise in half; remove and discard seeds. Cut halves crosswise into 1-in. slices; discard ends. Place squash in a greased 13x9-in. baking dish; sprinkle with salt and pepper. , In a small bowl, mix remaining ingredients; pour over squash. Bake, covered, 50-60 minutes or until squash is tender.

GREEN BEANS WITH BUTTERNUT SQUASH, TOFU AND MAPLE SYRUP GLAZE

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.