Roasted Butternut Squash, Green Beans & Mushrooms with Basil-Shallot Vinaigrette - Recipe from Price Chopper
Roasted Butternut Squash, Green Beans & Mushrooms with Basil-Shallot Vinaigrette
Make delicious memories this Thanksgiving. This beautiful side dish is an excellent addition for any holiday meal.
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Build A Balanced Plate for American Diabetes Month
November is Diabetes Month- our dietitian has tips for managing blood sugar during the holidays.
Make delicious memories this Thanksgiving. This beautiful side dish is an excellent addition for any holiday meal.
- Preheat oven to 425°. In large bowl, toss squash with 1½ tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Evenly spread squash in large rimmed baking pan. In same bowl, toss beans with 1½ tablespoons oil; evenly spread on separate large rimmed baking pan. Roast squash and beans 10 minutes.
- Meanwhile, in same bowl, toss mushrooms with 1½ tablespoons oil; evenly spread on third large rimmed baking pan.
- Stir squash and beans. Roast squash, beans and mushrooms 15 to 17 minutes longer or until vegetables are tender and lightly browned, stirring once.
- Meanwhile, in separate large bowl, whisk together vinegar, mustard, and remaining 1½ teaspoons salt and ½ teaspoon pepper until well blended. Whisking constantly and vigorously, very slowly drizzle remaining oil into vinegar mixture until dressing is emulsified; stir in basil and shallots. Add vegetables and toss to combine.
- Squash and mushrooms can be cut and beans can be trimmed and refrigerated in separate zip-top plastic bags up to 1 day in advance. Vinaigrette can be prepared, covered and refrigerated up to 3 days in advance.
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