Citrus is a great compliment to ham but instead of glazing your ham, try these orange glazed green beans and butternut squash as a festive side dish.
Lesson learned: get a flu shot every year. This year was the first in 8 that I did not get a flu shot, mainly because I couldn’t get it for free anymore (oh how I miss the perks of being a student), and sure enough the flu found me on Christmas Eve of all days. I’ve been slowly recovering since with my biggest achievement coming in the form of a shower. Hooray cleanliness!
Before I realized what my sniffles were leading up to, I did help cook dinner on Christmas Eve for my parents (thankfully they had already passed the illness, likely to me). The menu consisted of smoked country ham from Benton’s, my dad’s homemade applesauce, cheddar biscuits, rosemary mac and cheese, and orange glazed green beans and butternut squash. I often pair ham with a citrus glaze but since we went with a smoked ham this year the citrus element went into the side dish instead. And it was the favorite part of the meal.
Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D’s Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals.
Friday Holiday Side Dish Recipes:
- Cauliflower & Carrot Gratin from An Affair from the Heart
- Creamed Lima Beans with Bacon from Karen’s Kitchen Stories
- Deviled Potatoes from A Little Fish in the Kitchen
- Hasselback Potato Gratin from Sweet Beginnings
- Homemade Sausage and Herb Stuffing Recipe from Blogghetti
- Loaded Cauliflower Casserole from Hezzi-D’s Books and Cooks
- Mushroom and Wild Rice Casserole from A Kitchen Hoor’s Adventures
- Homemade Egg Noodles in Chicken Broth from Art of Natural Living
- Smoked Baked Beans with Bacon and Jalapenos from Our Good Life
- Stovetop Spicy Sweet Potatoes from Magical Ingredients
- Sweet and Spicy Roasted Broccoli from A Day in the Life on the Far
- 2 Tbsp unsalted butter, melted
- 2 Tbsp honey
- 3 Tbsp fresh squeezed orange juice
- 1 Tbsp orange zest
- 1/2 tsp black pepper
- 2 tsp apple cider vinegar
BEANS & SQUASH
- 1 Tbsp olive oil
- 1-1/2 lb. butternut squash, peeled then diced into 1/2 in cubes (about 3 cups)
- 1 lb. green beans washed, trimmed
- 3/4 cup toasted pecans
- 1/2 cup dried cranberries
- Salt, to taste
- In a small bowl, whisk together all the glaze ingredients. Set aside.
- In a large saute pan over medium head, add 1 tablespoon of the olive oil and swirl to coat pan. Add squash, stir to coat with oil, and sprinkle with salt. Shake the pan so squash spreads out in an even layer and let cook, without stirring, until browned. Flip and spread the pieces out again and let cook without stirring until browned. Let cook until the squash is soft, but holds it shape, about 15 minutes.
- Once the squash is done, add green beans and glaze. Cover and cook for 5 minutes. Turn heat down to low and add the pecans and dried cranberries. Stir and serve.
Source: Adapted from Heartbeet Kitchen.
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Post updated 11/1/2022, photo above is the original.