Squash, Green Beans, Cherry Tomatoes Oh My

I am very particular when it comes to green beans. When it’s the peak of the season and they are crisp and super sweet, oh do they hit the spot. I had a bag of green beans that I knew wouldn’t last long in my fridge so I came up with this. It’s another one of those recipes where I threw things together that I had in the house: it was one of the best salads/sides I’ve made in a long time. I could eat this every day. In fact, for a few days I did. I had it as a side, as a main, put it on top of arugula and added some raw Dos Lunas cheese for a filling lunch salad, and had it as a snack too.

Squash, Green Bean, and Cherry Tomato Salad with Pesto
3/4 lb fresh green beans, trimmed
3/4 cup cherry tomatoes, halved
1 1/2 lb butternut squash, peeled, deseeded, and cubed
1/4 cup pesto, plus more if you prefer
salt and pepper to taste
juice of 1/2 a lemon
extra virgin olive oil

Preheat the oven to 450. Spread squash out in a pan, large enough so that the squash is all in one layer. Drizzle with a teaspoon of olive oil and a sprinkling of salt. Roast for approximately 20-25 minutes, shaking the pan once. The squash should be slightly browned and completely cooked through.

While squash is roasting, bring a large pot of salted water to a boil. Add green beans and cook until JUST BARELY tender. They should still have a crispy bite to them. This should be about 2-3 minutes. Drain green beans and reserve 2 tablespoons of the liquid. Cut green beans in half.

While the green beans are still hot, toss them with the pesto in a large bowl. If the pesto is not melting into the green beans, add the reserved water. Add the lemon juice and a pinch of salt and pepper.

When the beans and the liquid ingredients are completely mixed, add the cherry tomatoes and mix. Finally, add the squash and mix. I add the squash last so that it doesn’t lose it’s shape with all the mixing.

Leftovers Over Salad


About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
This entry was posted in Dietary Restrictions, Recipes, Salty and tagged , , , , , , . Bookmark the permalink.

1 Response to Squash, Green Beans, Cherry Tomatoes Oh My

  1. Sounds and looks delicious!!

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