Green beans and squash
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Green beans,trimmed |
| 1 | Butternut squash | |
| 4 | tablespoons | Butter,unsalted |
| 1 | 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 |
Directions
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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