Yield: 12 servings
|1 pounds||Green beans,trimmed|
|1 \N||Butternut squash|
|1 \N||Garlic clove,chopped|
|¼ cup||Currant jelly|
|¼ cup||Basil leaves,chopped|
|¼ cup||Parsley leaves,chopped|
|¼ teaspoon||Black pepper|
|1 tablespoon||Lemon juice|
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.