I came up with this recipe while I was trying to get rid of some leftovers and refrigerator odds and ends. The crisp beans, creamy squash, and savory seasonings complement each really nicely. If you have rice and squash already cooked, it's a snap to put together. Serves 2 as a main dish, 4 as a side.
- 1 1⁄2 cups baked butternut squash, cubed (*see note)
- 1 1⁄2 cups cooked wild rice (I used Near East brand) or 1 1⁄2 cups cooked brown rice, pilaf (I used Near East brand)
- 1⁄2 lb green beans, trimmed and cut into bite-sized pieces
- 3 garlic cloves, minced
- 1⁄3 cup shallot, chopped
- 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 teaspoon sage
- salt & freshly ground black pepper
- Warm oil in a large sauté pan over medium heat.
- Place green beans and shallots in pan and cook 3 minutes.
- Add garlic, squash and herbs; cook another 2-3 minutes, until beans are crisp but tender.
- Add rice and cook until heated through. Season to taste with salt and pepper.
- *NOTE: To roast squash, cut in half lengthwise and scoop out the seeds. Spray cut surface with olive oil, and place cut side up on a baking pan. Place pan on center rack in a preheated 400°F oven and roast 45 minutes, until fork-tender. When squash is cool enough to handle, scoop out flesh and cut into cubes (1/2-1 inch).