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Prep
Difficulty
Easy
Time
Estimate
30 mins
Roast the acorn squash. Trim the string beans. Prepare and crust the fish. Whip up the yogurt-mustard sauce. When the acorn squash has about 10 minutes left, start steaming the beans and searing fish. Toss the beans with the sauce. Serve the squash with a dollop of butter.
The edges of roasted squash meet the heat and caramelize so nicely. Therefore, the smaller you cut the acorn squash the more edges = more contact with the heat. The problem is the acorn is often a tough shell to crack, um I mean cut. So if cutting in half is all you can handle- awesome. If you can cut it again into wedges- even better!
Lightly steam the yellow or green beans then toss them with a mustard sauce made creamy & tangy with yogurt or half & half if you so choose. Toss in fresh herbs & nuts for a complete side dish.
A nutty crust brings tilapia up to a new level and is especially lovely paired with most any fall side dishes. It is perfect solo or with a tangy sweet sauce. The crusted fish comes together quickly as soon as the pecans are chopped and bakes at a high temperature until golden, rather then pan searing. Make it gluten free with brown-rice flour and gluten free breadcrumbs. Save time by using pecan meal if you can find it, almond or hazelnut meal can work as well.
