1 lb Green beans,trimmed
1 Butternut squash
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
1 tbsp Lemon juice
1/2 cup Walnuts,toasted,chopped
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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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