Active Time

　　50 min

　　Total Time

　　1 1/2 hr

　　Active time: 50 min Start to finish: 1 1/2 hr

　　

Ingredients

Makes 8 to 10 servings

　　2 lb green beans (preferably haricots verts), trimmed

　　4 lb butternut squash, halved lengthwise, seeded, and diagonally cut crosswise into 1 1/2-inch-thick triangular pieces

　　3 tablespoons olive oil

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　1 stick (1/2 cup) plus 1 tablespoon unsalted butter, stick cut into tablespoon pieces and other tablespoon melted

　　1 1/2 tablespoons Sherry vinegar

　　1 1/2 tablespoons soy sauce

　　

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.

　　Cooks' note:

　　Squash can be roasted 1 day ahead and chilled, covered. Bring to room temperature before reheating with beans.