It has been said that the average North American evening meal rotates around the same 5-8 dishes each and every month. Pizza Tuesdays, fish stick Fridays, and so on and so forth. Boring!
And if the main courses are that uninspired, just imagine how lackluster the accompanying side dishes are: Baked potato Mondays, sliced tomato Tuesdays, creamed corn Thursdays, etc.
Well, I’m here to change all of that. For starters, I’m putting two vegetables together that don’t necessarily go together, and then I’m adding some sweet heat and browning them off in the oven.
Say hello to Sweet & Spicy Butternut Squash and Green Beans Saturdays!
SWEET & SPICY BUTTERNUT SQUASH & GREEN BEANS
2 big handfuls green beans, tipped, washed and dried
1 medium butternut squash
1 tbsp sriracha sauce
1 1/2 tbsp brown sugar
1 tbsp olive oil
pinch of sea salt
Cut squash in half lengthways, scoop out seeds, then place cut-side down in an inch of water in a microwave dish. Cook on high for 10 minutes, then rinse in cold water or let cool, and when not too hot to handle, cut into wedges and slice pulp off of skin as you would a melon.
Preheat oven to 400 degrees F.
To a baking sheet lined with foil, pile on prepared green beans and squash, and toss with sriracha sauce, brown sugar, olive oil and salt. Spread out evening on pan, and roast for about 15 minutes, or until there’s a little browning going on, tossing once midway. Serve alongside a boring workaday main course.