Warm Autumn Haricots Verts

A vibrant fall side featuring crisp haricot verts, roasted butternut squash and jewel-like pomegranate arils, all brought together with a luxurious warm brown butter vinaigrette. Photo by Cole LoCurto.

Serves 4-6

Ingredients

For warm brown butter vinaigrette

8 ounces butter, browned

4 ounces maple syrup

2 ounces sherry vinegar

1 ounce Dijon mustard

Fresh thyme

Salt and pepper to taste

1 pound trimmed haricots verts

1 butternut squash, peeled and diced

1 pomegranate

1 ounce goat cheese

1 ounce toasted hazelnuts

Extra-virgin olive oil

Pinch chili powder

Pinch cinnamon

Salt and pepper

Instructions

To make warm brown butter vinaigrette: Combine all ingredients in a mixing bowl and whisk to combine. Keep warm.

Preheat the oven to 350°. Blanch haricots verts for 3 minutes in boiling salted water. Transfer to an ice bath.

Toss diced butternut squash in extra-virgin olive oil, cinnamon, chili powder, salt and pepper. Transfer to a sheet pan and roast in the oven for 10 to 15 minutes.

Toast hazelnuts until fragrant, let cool, and roughly chop. Deseed pomegranate.

Cut haricots verts in half and toss with the squash in warm vinaigrette. Garnish with pomegranate arils, hazelnuts and crumbled goat cheese.