Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Green beans --trimmed
1 Butternut squash
4 tb Unsalted butter
1 cl Garlic -- chopped
1/4 c Currant jelly
1/4 c Basil leaves -- chopped
1/4 c Parsley leaves -- chopped
3/4 ts Salt
1/4 ts Black pepper
1 tb Lemon juice
1/2 c Walnuts -- toasted, chopped
Peel and seed Butternut squash, and cut into 2 x 1/2 x 1/2" 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.
Heat buuter in same pan over medium heat. Add garlic; saute
2 minutes. Stir in jelly, basil, parsley, salt and pepper, stirring
until jelly is melted.
Add beans and squash; heat through. Remove from heat. Stir in lemon
juice. Spoon onto serving platter. Sprinkle with walnuts. Serve hot
or warm.
