Roast the squash and cook the beans the day before, so on Thanksgiving Day all you have to do is season and heat them through.

Prep: 40 minutes   Roast: 30 minutes   Chill: up to 24 hours   Bake: 35 minutes   Oven: 375°

1 medium butternut squash (about 2 lb.)
1 Tbsp. olive oil
1/4–1/2 tsp. apple pie spice or ground cinnamon
2 Tbsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 1/2 lb. green and/or yellow wax beans, trimmed
2 Tbsp. butter, melted
1 tsp. finely shredded orange peel
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2–3 Tbsp. toasted slivered almonds or chopped hazelnuts (optional)
Finely shredded orange peel (optional)

1. Peel the squash with a vegetable peeler or paring knife and cut into cubes, about 3/4-inch, discarding seeds. Toss with 1 tablespoon olive oil and apple pie spice in a foil-lined 15x10x1-inch baking pan. Roast, uncovered, in a 375° oven for 15 minutes. Add balsamic vinegar, tossing to coat. Roast for 15 minutes more or until just tender. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a covered container; chill for up to 24 hours.

2. In a Dutch oven, cook beans, covered, in boiling salted water for 10 to 15 minutes or until crisp-tender. Drain. Cool quickly by rinsing under cold water. Place in a covered container and chill for up to 24 hours.

3. In a large roasting pan combine beans and squash. Toss gently with the butter, 1 teaspoon orange peel, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil and bake in a 375° oven for 30 to 35 minutes or until heated through, stirring twice. Sprinkle with nuts and additional shredded orange peel, if desired. Makes 12 servings.

Per serving: 84 cal., 3 g fat (1 g. sat. fat), 5 mg chol., 216 mg sodium, 14 g carbo., 4 g fiber, 2 g protein.