GREEN BEANS AND SQUASH Serving Size : 12
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1 Butternut squash 1 lb Green beans, trimmed Peel and seed Butternut squash, and cut into 2 x 1/2 x 1/2" sticks. Cook green beans in 2 inches 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. 4 tbsp Butter, unsalted 1 Garlic clove, chopped 1/4 cup Currant jelly 1/4 cup Basil leaves, chopped 1/4 cup Parsley leaves, chopped 3/4 tsp Salt 1/4 tsp Black pepper Heat butter in same pan over medium heat. Add garlic; saute 2 minutes. Stir in jelly, basil, parsley, salt and pepper, stirring until jelly is melted. 1 tbsp Lemon juice 1/2 cup Walnuts, toasted, chopped Add beans and squash; heat through. Remove from heat. Stir in lemon juice. Spoon onto serving platter. Sprinkle with walnuts. Serve hot or warm.