Simmered Butternut Squash and Green Beans

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups konbu dashi
  • 2
    teaspoons tamari
  • 1
    teaspoon sake
  • 2
    teaspoons honey
  • 1 12
    teaspoons grated peeled fresh gingerroot (I like more)
  • 34
    lb butternut squash, peeled and cut into 1 inch cubes
  • 14
    teaspoon salt (I dont use, the tamari does it for me)
  • 2
    teaspoons water
  • 1
    teaspoon cornstarch, dissolved in the water
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DIRECTIONS

  • In a saucepan bring 1 cup of the dashi, 1 T.
  • of the tamari, the sake, 1 t.
  • of the homey and the ginger to a simmer.
  • Add squash and simmer for 8 minute.
  • Remove with a slotted spoon.
  • Add remaining dashi, the salt, and 1/2 t.
  • oc honey to the broth and return to a simmer.
  • Add the beans and simmer, covered until barely tender.
  • Remove beans.
  • To the broth add the remaining tamari and the honey, but I would taste before adding the honey as this could get quite sweet.
  • Stir in the cornstarch/water and thicken.
  • Return squash and beans and gently stir.
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