Roast Duck Butternut Squash Cpes And Green Beans Recipes

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GREEN BEANS AND ROASTED SQUASH WITH SHERRY SOY BUTTER



Green Beans and Roasted Squash with Sherry Soy Butter image

Categories     Vegetable     Side     Roast     Thanksgiving     Vegetarian     Vinegar     Green Bean     Butternut Squash     Fall     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 8

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 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 stick (1/2 cup) plus 1 tablespoon unsalted butter, stick cut into tablespoon pieces and other tablespoon melted
1 1/2 tablespoons Sherry vinegar
1 1/2 tablespoons soy sauce

Steps:

  • Preheat oven to 425°F.
  • Cook beans in 2 batches in a 4-quart saucepan of boiling salted water until just tender, 3 to 4 minutes, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking. When cool, drain beans and pat dry.
  • Toss squash with oil, salt, and pepper in a large bowl, then roast in a large shallow baking pan (1 inch deep) in middle of oven, turning occasionally, until golden brown and tender, about 40 minutes.
  • While squash is roasting, melt 1 stick butter with vinegar and soy sauce over moderately low heat, whisking until emulsified, about 4 minutes. Season with salt and pepper.
  • Reduce oven temperature to 350°F.
  • Push roasted squash to 1 side of roasting pan and add beans to other side. Drizzle beans with tablespoon melted butter and heat in middle of oven, uncovered, stirring occasionally, about 20 minutes.
  • Transfer roasted vegetables to a dish. Just before serving, drizzle with Sherry soy butter and gently toss.

ROASTED BUTTERNUT SQUASH MEDLEY



Roasted Butternut Squash Medley image

There's a medley of roasted vegetables here, from butternut squash to green beans, but some will hear a symphony when they detect the smoky bits of bacon.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 8 servings, 3/4 cup each

Number Of Ingredients 8

4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
3 Tbsp. KRAFT Balsamic Vinaigrette Dressing
1 tsp. GREY POUPON Dijon Mustard
1 tsp. sugar
1 butternut squash, peeled, cut into 3/4-inch cubes (about 3 cups)
1/2 lb. fresh green beans, trimmed
2 red peppers, quartered
1 onion, cut into 6 wedges

Steps:

  • Heat oven to 425ºF.
  • Cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
  • Pour reserved drippings into small bowl. Add dressing, mustard and sugar; mix well. Reserve 1 Tbsp. dressing mixture for later use. Add remaining dressing mixture to combined vegetables in large bowl; mix lightly. Spread onto rimmed baking sheet sprayed with cooking spray.
  • Bake 30 min. or until vegetables are tender, turning after 15 min.
  • Spoon vegetables into bowl. Add bacon and reserved dressing mixture; mix lightly.

Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

ROAST DUCK, BUTTERNUT SQUASH, CèPES, AND GREEN BEANS



Roast Duck, Butternut Squash, Cèpes, and Green Beans image

Provided by Lori De Mori

Categories     Duck     Mushroom     Roast     Low Cal     High Fiber     Dinner     Green Bean     Squash     Fall     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 5- to 5 1/2-pound duck
1 2 1/2-pound butternut squash, halved, seeded, cut into 2- to 3-inch chunks with skin
8 small shallots, peeled
20 large fresh sage leaves
1 pound green beans, trimmed
1 pound fresh cèpes (porcini), cut vertically into 1/3-inch-thick slices
3/4 cup low-salt chicken broth
Ingredient info: Fresh porcini mushrooms are available in the fall and spring at some farmers' markets and online from oregonmushrooms.com. If you're at the market, ask the purveyor to cut the mushrooms in half so that you can look at the stem. It should be white, without any tiny holes.

Steps:

  • Preheat oven to 425°F. Pierce duck skin all over with tip of small sharp knife. Place duck, breast side down, on large rimmed baking sheet. Roast duck until skin is deep golden brown and crisp, about 50 minutes. Transfer duck to plate. Reduce oven temperature to 350°F. Pour off fat from baking sheet into medium bowl; reserve fat. Return duck to baking sheet, breast side up. Scatter squash, shallots, and sage around duck; sprinkle duck and vegetables with salt and pepper. Drizzle 1/4 cup reserved fat over vegetables. Roast duck and vegetables 45 minutes. Turn vegetables. Continue roasting until drumsticks are tender, about 45 minutes. Maintain oven temperature.
  • Meanwhile, cook green beans in large pot of boiling salted water until crisptender, 4 to 5 minutes. Drain green beans and spread out on another rimmed baking sheet to cool. Heat 1 1/2 tablespoons reserved duck fat in heavy large skillet over medium high heat. Add 1/3 of mushrooms; sprinkle with salt and pepper. Sauté mushrooms until tender and beginning to brown, 2 to 3 minutes. Transfer to bowl. Working in 2 more batches, repeat with duck fat, remaining mushrooms, and salt and pepper.
  • Transfer duck to plate; let rest. Add mushrooms to green beans on baking sheet; toss. Roast until heated through, about 15 minutes. Season to taste with salt and pepper. Using tongs, tilt duck to drain juices from cavity onto plate.
  • Place duck on platter; pour juices from plate onto rimmed baking sheet with vegetables. Using slotted spoon, transfer vegetables to platter; arrange around duck. Pour off pan juices from baking sheet into medium bowl. Spoon off fat from surface; discard fat and reserve juices. Place baking sheet over 2 burners on stovetop. Add reserved juices and broth to baking sheet. Bring to boil, scraping up any browned bits. Pour pan juices into small pitcher; season with salt and pepper.
  • Serve duck and vegetables, passing pan juices alongside.

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How to cook butternut squash in oven?
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How to cook brussel sprouts and butternut squash?
How to Make Roasted Brussels sprouts and Cinnamon Butternut Squash: Toss Brussels sprouts in olive oil and salt. Roast in the preheated oven at 400 F for about 20 minutes. Toss cubed butternut squash in olive oil, maple syrup, and cinnamon. Roast in the preheated oven at 400 F for about 20 minutes.

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