Active time: 50 min Start to finish: 1 1/2 hr
Squash can be roasted 1 day ahead and chilled, covered. Bring to room temperature before reheating with beans.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 8 to 10 servings
Ingredients
Preparation
Step 1
Preheat oven to 425°F.
Step 2
Cook beans in 2 batches in a 4-quart saucepan of boiling salted water until just tender, 3 to 4 minutes, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking. When cool, drain beans and pat dry.
Step 3
Toss squash with oil, salt, and pepper in a large bowl, then roast in a large shallow baking pan (1 inch deep) in middle of oven, turning occasionally, until golden brown and tender, about 40 minutes.
Step 4
While squash is roasting, melt 1 stick butter with vinegar and soy sauce over moderately low heat, whisking until emulsified, about 4 minutes. Season with salt and pepper.
Step 5
Reduce oven temperature to 350°F.
Step 6
Push roasted squash to 1 side of roasting pan and add beans to other side. Drizzle beans with tablespoon melted butter and heat in middle of oven, uncovered, stirring occasionally, about 20 minutes.
Step 7
Transfer roasted vegetables to a dish. Just before serving, drizzle with Sherry soy butter and gently toss.
