Haricot Verts with Butternut Squash and Mango Vinaigrette

Marnie Levy Recipe By
  • Cook & Prep: 1.5 h
  • Serving: 10
  • No Allergens

Ingredients (10)

For the harcicot verts

For Mango Shallot Vinaigrette

Start Cooking

For the Haricot Verts

  1. Bring a pot of salted water to boil.

  2. Blanche string beans for 3 minutes. Strain and immediately place string beans into ice water. This will help them retain their bright green color and crispness. Set aside.  

  3. Preheat oven to 375ºF. Toss butternut squash with olive oil and season with salt and pepper. Roast for 30 to 45 minutes, depending on the size of the cubes. They should be caramelized. Set aside.

For the Mango Shallot Vinaigrette

  1. In a small bowl, whisk together the vinegar, salt, pepper, and shallot. Drizzle in the olive oil and continue to whisk.

  2. Season with additional salt and pepper if necessary. Add mango pieces.

  3. Allow flavors to meld for at least 30 minutes before serving.

  4. Top room-temperature string beans with butternut squash. Toss with Mango-Shallot Vinaigrette and serve.

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