1 pound green beans, trimmed
1 butternut squash
4 tablespoons unsalted butter
1 garlic clove, chopped
1/4 cup currant jelly
1/4 cup basil leaves, chopped
1/4 cup chopped parsley leaves
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
1/2 cup chopped walnuts, toasted
Peel and seed Butternut squash, and cut into 2×1/2×1/2″ 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 butter in same pan over medium heat. Add garlic; sauté 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.
Servings: 12
