garlic clove, finely chopped
basil, fresh chopped
walnuts, toasted, chopped
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.)
Heat butter in same pan over medium heat.
Add galic; saute 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.