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Sides of Plenty
Sliced glazed butternut squash on white platter, green beans with dates in white bowl, arugula and goat cheese in quartered squash
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  • Glazed Butternut Squash Hasselback

  • 2 large butternut squash halves (about 2 lb)

  • 1/2 cup water

  • 2 sprigs fresh thyme

  • 1/4 cup sweet chili sauce

  • 2 tablespoons maple syrup

  • 2 teaspoons Dijon mustard

  • Sweet-and-Spicy Green Beans

  • 2 12-oz bags fresh trimmed green beans

  • 6 cloves garlic

  • 6 pitted Medjool dates

  • 1 lemon (for juice)

  • 1 tablespoon honey

  • ⅛ teaspoon crushed red pepper

  • 1 tablespoon extra-virgin olive oil

  • 1/2 teaspoon kosher salt

  • 1/2 cup chopped pecans

  • Jeweled Squash Salad

  • 4 medium acorn squash halves (about 4 lb)

  • 1 lemon (for juice)

  • 4 oz Deli garlic and herb goat cheese

  • 1/3 cup smoked almonds

  • 1/4 cup water

  • 2 tablespoons honey

  • 2 teaspoons garam masala (or pumpkin pie spice)

  • 1/2 teaspoon kosher salt

  • 1/4 cup olive oil

  • 4 cups baby arugula

  • 1/2 cup pomegranate arils (optional)

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