Roasted squash and green beans with sherry soy butter from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • heather358 on September 25, 2022

    The sherry vinegar soy sauce butter complemented the roasted vegetables beautifully. I paired this with goat cheese stuffed chicken breasts and leg quarters and will definitely make it again. I may try to cut back on the butter, although my husband says no!

  • L.Nightshade on November 05, 2011

    As I read the recipe, the beans are supposed to be cooked on the stovetop until tender, then added to the roasting squash for 20 minutes. I'll have to try it that way some time, but it sounds like it might be overkill. Because the oven was in use I did the beans on the stovetop only, roasted the squash beforehand. The seasoning for the vegetables is provided by butter melted with sherry vinegar and soy sauce. The butter nicely cuts the bite of the vinegar and makes for an interesting combination. This is a very November dish, it was a fine accompaniment to the Chicken with Cornmeal Dumplings.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.