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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and cut squash into 3 x 1/2 x 1/2 inch strips to make about 5 cups, set aside. | 2. In a large saucepan of boiling salted water, blanch the green beans until tender crisp, about 3 to 6 minutes. | 3. Drain and chill under cold water; drain well. | 4. (Make ahead: wrap veggies separately in towels; enclose in plastic bags and refrigerate for up to 1 day.) In a large nonstick frypan, heat oil and butter over medium high heat until foaming. | 5. Add squash;cover and cook, turning twice,until tender crisp, about 5 minutes. | 6. Add green beans, maple syrup, soy sauce, salt and pepper; cook turning gently, until heated through and evenly coated. | 7. Mix in walnuts. | 8. Scrape into warmed serving dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
acorn squash	1/2		cut	-	-	-	-
green bean	2	cups		62.0	13.94	3.66	0.44
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
maple syrup	2	tablespoons		104.0	26.816	0.016	0.024
soy sauce	2	teaspoons		5.617999999999999	0.5226	0.8628	0.0604
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
walnut	2/3	cup	toasted	1284.7467	0.0	0.0	145.3333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.