Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Green beans,trimmed |
| 1 \N | Butternut squash |
| 4 tablespoons | Butter,unsalted |
| 1 \N | Garlic clove,chopped |
| ¼ cup | Currant jelly |
| ¼ cup | Basil leaves,chopped |
| ¼ cup | Parsley leaves,chopped |
| ¾ teaspoon | Salt |
| ¼ teaspoon | Black pepper |
| 1 tablespoon | Lemon juice |
| ½ cup | Walnuts,toasted,chopped |
1. Peel and seed Butternut squash, and cut into 2x1/2x1/2" sticks.
Cook green beans in 2" boiling water in large skillet or Dutch oven for 6 minutes. Add squash; cook 6-8 minutes or just until tender when pierced with fork. Drain; rinse with cold running water. (Can be done up to 1 day ahead and refrigerated. 2. Heat buuter in same pan over medium heat. Add galic; saute 2 minutes.Stir in jelly, basil, parsley, salt and pepper, stirring until jelly is melted.
3. Add beans and squash; heat through. Remove from heat. Stir in lemon juice. Spoon onto serving platter. Sprinkle with walnuts. Serve hot or warm.