Roasted Butternut Squash, Green Beans & Mushrooms with Basil-Shallot Vinaigrette
Active Time: 35 minutes
Total Time: 45 minutes • Serves: 12
1 medium butternut squash (about 2 pounds), peeled, cut lengthwise in half, seeded and squash cut into 3/4-inch pieces (about 6 cups) or 1 package (20 ounces) precut butternut squash
1/2 cup Schnucks olive oil, divided
2 teaspoons salt, divided
3/4 teaspoon freshly ground black pepper, divided
1-1/2 pounds green beans, stems trimmed
3 packages (8 ounces each) white mushrooms, each cut into quarters
1/4 cup red wine vinegar
2 tablespoons Schnucks Dijon mustard
1 package (2/3 ounce) fresh basil, leaves thinly sliced
2 large shallots (about 3 ounces), finely chopped (about 1/2 cup)
1. Preheat oven to 425°F. In large bowl, toss squash with 1-1/2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Evenly spread squash in large rimmed baking pan. In same bowl, toss beans with 1-1/2 tablespoons oil; evenly spread on separate large rimmed baking pan. Roast squash and beans 10 minutes.
2. Meanwhile, in same bowl, toss mushrooms with 1-1/2 tablespoons oil; evenly spread on third large rimmed baking pan.
3. Stir squash and beans. Roast squash, beans and mushrooms 15 to 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 1-1/2 teaspoons salt and 1/2 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.
Each serving: about 299 calories, 10 g total fat (1 g saturated), 0 mg cholesterol, 462 mg sodium, 41 g carbohydrate, 15 g fiber, 2 g sugars, 13 g protein
Squash and mushrooms can be cut and beans can be trimmed and refrigerated in separate zip-tight plastic bags up to 1 day in advance. Vinaigrette can be prepared, covered and refrigerated up to 3 days in advance.