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Greens Beans w/ Walnut Gremolata and Roasted Delicata Squash
Serves 4-6
INGREDIENTS
Green Beans:
. 1 ½ pounds green beans, trimmed
. 2 tablespoons olive or avocado oil
. 1 tablespoons tamari or soy sauce
. 1 teaspoon honey
. ¼ teaspoon salt
. ¼ teaspoon pepper
Walnut Gremolata:
. ½ cup toasted walnuts (sub pecans if you don’t have walnuts)
. 3 dates
. 1/3 cup fresh cilantro
. 3 scallions
. 1 teaspoon ginger, minced
. 1-2 garlic cloves, minced
. Zest of one lime
. Juice of one lime
. 1 teaspoon sesame oil
. ¼ teaspoon salt (optional; the tamari is salty)
. ¼ teaspoon red pepper flakes (optional)
PREPARATION
Preheat your oven to 425 degrees. Toast the walnuts. Line a baking sheet with parchment paper and set aside.
1. Bring a large pot of salted water to a boil & add your green beans. Cook until the green beans are bright in color, about 2 minutes. Drain the water and rinse in cold water. Pat the beans dry and place in a medium-sized bowl.
2. Add the oil, tamari or soy sauce, honey, salt, and pepper and toss to combine. Place your green beans on the baking sheet, spread out & place in the oven for 10-12 minutes.
3. While the beans are roasting, make your gremolata. Chop each ingredient and add to a medium-sized bowl. Start with the walnuts, then the dates, cilantro, scallions, ginger, garlic, and lime zest. Lastly, add the sesame oil, lime juice, salt, and pepper flakes if using.
Roasted Delicata Squash:
Ingredients:
· 1 or 2-Delicata squash depending on size, washed well and cut into ½ inch-thick rings (you don’t have to remove the skin)
· 2 tablespoons unrefined coconut oil, melted
· sea salt and freshly ground black pepper, to taste
Preparation:
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Place the sliced squash on the baking sheets; brush with melted coconut oil on both sides. Sprinkle with salt and pepper. Roast until tender, approximately 20-30 minutes.
3. Arrange the squash rings on small plates and spoon the gremolata mixture on top.