# Peel, halve, seed and cut the butternut squah into 1-inch chunks. Layer on the rimmed cookie sheet. Melt 2 tbsp of the butter and drizzle over the squash. Sprinkle the squash with the salt and pepper. Toss well and bake in the oven at 375° for about 20 minutes, or until the squah is tender.
# Meanwhile, in the saucepan, bring water to a boil, add the beans, cover and cook them for about 5 minutes. Drain the beans and toss with the cooked the squash.
# Melt the remaining butter and add to the vegetables. Drizzle the squash and beans with the sherry and GF soy sauce and mix gently.
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If you are bored of the usual squash recipes, here is a delicious variation using sherry. As the name suggests, its Sherried Squash and Beans. Cooked beans and squash are mixed together and tossed with butter, sherry and gluten free soy sauce. While squash is baking in the oven, beans are boiled in water. This recipe is very simple to make but the orange and green color of the dish is extremely attractive.