1 lb Green beans,trimmed
1 Butternut squash
4 tb Butter,unsalted
1 Garlic clove,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
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.
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