Mid-Autumn is one of my favorite times of the year. Not only because I love the sound of leaves when they crunch beneath your feet, but because of all of the flavors of food that become available (and no I am not talking about pumpkin spice). Delicious squash is around every turn. Apples are at their peak of freshness. And pecans taste better than they ever have. Yum! Just thinking about it gets me hungry! In addition to all of these flavors, it is finally cool enough outside that cooking all of these flavors until they are nice and warm is not a completely insane idea.
I came up with the idea for this recipe because I was actually thinking ahead to Thanksgiving and what I wanted to make this year. Every year I always try to include maple syrup in something I make because it is just the right amount of sweetness and warmth that makes every dish feel very comforting and homey to me. After making a test recipe (I know it’s early but I love Autumn), I didn’t really feel like it would go with a lot of the other foods I had planned for Thanksgiving. After tweaking it slightly and making it a little less hefty, I am absolutely in love. This recipe is just the right amount of sweetness and savory that made it perfect for Autumn. I think it’s absolutely fine to have on its own, but some of my friends said it should be a side dish. Which do you think it should be?
Now since this was originally a Thanksgiving recipe there are two ways that you can eat it without losing the flavor. The first, and my favorite, is to eat it right away after you have finished making it. This is perfect for those days that the wind has just a little bit of a bite to it and you need to warm yourself up. I prefer this way along with a cup of tea because I am such a cold baby lately that I need everything I eat to be warm. The other way is to leave all of the ingredients in the fridge until they have fully cooled and then serve over rice or lettuce. This way can give you the whole leftover vibe that you get right after Thanksgiving but give it a slightly new twist if you prefer cold meals in Autumn. This way is not any less delicious and is perfect if you don’t have the time to heat up a meal.
You can also adjust this recipe to suit your tastes very easily. If you do not enjoy carrots, simply cut them out of the recipe and add something else or add one more cup of both the butternut squash and green beans. If you don’t like pecans, substitute them for walnuts. Don’t be afraid to experiment with this recipe and make it all your own so you have your absolute perfect meal for Autumn.
- 1 Tablespoon Olive Oil
- 2 cups Butternut Squash, cubed
- 2 cups Green Beans
- 2 cups Carrots, sliced into thin sticks
- 1/2 cup Dried Cranberries
- 1/2 cup Pecans, quartered
- 1/2 cup Pomegranate Seeds
- 2 Tablespoons Olive Oil
- 1 Tablespoon Apple Cider Vinegar
- 3 Teaspoons Pure Maple Syrup
- 1 Tablespoon Dijon Mustard
- 2 Teaspoon Light Brown Sugar
- Heat up a large skillet with olive oil.
- On high heat, add squash, green beans, and carrots into the skillet, mixing occasionally, until all ingredients begin to brown and develop a slightly crispy layer. Do not allow ingredients to become soft.
- Add in cranberries and pecans and allow to heat up for 5 minutes.
- Turn heat to low and add in pomegranate and the medley until all ingredients are evenly distributed.
- Mix together all vinaigrette ingredients, stirring until well combined, then pour over medley, mixing one final time and allowing to cook for a 3 more minutes before removing from heat and serving.
Advertising Disclosure: Pure Butterfly may be compensated in exchange for featured placement of certain sponsored products and services, or your clicking on links posted on this website.