Maple-Glazed Squash and Green Beans with Walnuts

Total Time
Prep 20 mins
Cook 20 mins

With Canadian Thanksgiving so near, couldn't resist testing this for Thankgsgiving dinner.I made half a recipe and it is wonderful!! It will be a part of our Thanksgiving dinner. (Possibly for years to come!!) from Canadian living mag.

Ingredients Nutrition

  • 12 butternut squash or 1 acorn squash, about a pound (butternut squash is the easiest to peel and cut into finger sized sticks)
  • 2 cups green beans, about 8 ounces
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 2 tablespoons maple syrup
  • 2 teaspoons soy sauce
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 23 cup toasted walnuts, perferably whole halfs


  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.
Most Helpful

This is a very special recipe! We loved it. It is amazing how 2 tsp of Soy sauce and 2 tbsp of Maple Syrup can transform the flavor of the squash & beans into something so good. This will be a regular veggie dish for me. I steamed the beans in the AM, pared and cut up the squash, kept them in the fridge and 15 minutes before serving dinner did the final steps. I used an orange skinned squah (not sure of the name) and it was wonderful Thanks Derf this is, as I said, a special recipe

Bergy October 15, 2003

I struggled with how to rate this. When I made it exactly as called for, I found the veggies too crisp for my liking. Once I put it in a casserole and baked it for about 30 minutes, I really liked it! But I am sure just as many folks would dislike the veggies being cooked softer. Nonetheless, I thought this was a great option for greenbeans with a special, festive touch, but not heavy wtih lots of cream, butter or crumbs.

tara portee November 20, 2005