Roasted Butternut Squash, Green Beans & Mushrooms with Basil-Shallot Vinaigrette | Schnucks
Roasted Butternut Squash, Green Beans & Mushrooms with Basil-Shallot Vinaigrette Roasted Butternut Squash, Green Beans & Mushrooms with Basil-Shallot Vinaigrette

This recipe from Schnucks is so good that you may make it your new go-to dinner dish.

45 M 12

Roasted Butternut Squash, Green Beans & Mushrooms with Basil-Shallot Vinaigrette

Flavors Of Fall, Side Dish

This recipe from Schnucks is so good that you may make it your new go-to dinner dish.

45 M

12

This recipe from Schnucks is so good that you may make it your new go-to dinner dish.

Ingredients

  • 1 butternut squash, peeled, seeded, cut lengthwise in half and cut into ¾" pieces
  • ½ cup Schnucks olive oil, divided
  • 2 tsp salt, divided
  • ¾ tsp ground black pepper, divided
  • 1½ lb freen beans, steams trimmed
  • 3 pkg white mushrooms, each cut into quarters
  • ¼ cup red wine vinegar
  • 2 tbsp Schnucks Dijon mustard
  • 1 pkg fresh basil, thinly sliced
  • ½ cup shallots, finely chopped

Instructions

  1. Preheat oven to 425°F. 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
  2. Meanwhile, in same bowl, toss mushrooms with 1½ tablespoons oil; evenly spread on third large rimmed baking pan.
  3. Stir squash and beans. Roast squash, beans and mushrooms 15-17 minutes longer or until vegetables are tender and lightly browned, stirring once.
  4. Meanwhile, in separate large bowl, with whisk, stir 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. Makes about 14 cups.

Nutrition Facts

299 Calories Per Serving

FAT: 10G

SATURATED FAT: 1G

CHOLESTEROL: 0MG

SODIUM: 462MG

CARBOHYDRATES: 41G

FIBER: 15G

SUGARS: 2G

PROTEIN: 13G

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