Southern Selects Green Beans and Butternut Squash Sauté


  • 8 Oz Southern Selects French beans
  • 4 Oz Butternut squash, cut into ¾” cubes
  • 2 Tbsp Butter
  • 1 Tbsp Maple syrup
  • 1 Tbsp Sherry Vinegar
  • 1 Tbsp Olive oil
  • 2 Tbsp Toasted hazelnuts, chopped
  • Salt and pepper to taste
  1. Blanch French beans in salted boiling water for 3 minutes.
  2. Place cooked beans in ice water to shock, then drain.
  3. Sauté butternut cubes in butter for about 4 minutes.
  4. Add French beans and through.
  5. Combine maple syrup, vinegar and oil, whisk together. Add to beans and squash, toss together.
  6. Season with salt and pepper to taste, and top with toasted nuts.