garlic clove, finely chopped
basil, fresh chopped
walnuts, toasted, chopped
1Peel and seed butternut squash, and cut into 2x1/2x1/2" sticks.
2Cook green beans in 2" boiling water in large skillet or dutch oven for 6 minutes.
3Add squash; cook 6-8 minutes or just until tender when pierced with fork.
4Drain; rinse with cold running water. (Can be done up to 1 day ahead and refrigerated.)
5Heat butter in same pan over medium heat.
6Add galic; saute 2 minutes.
7Stir in jelly, basil, parsley, salt and pepper, stirring until jelly is melted.
8Add beans and squash; heat through.
9Remove from heat. Stir in lemon juice.
10Spoon onto serving platter. Sprinkle with walnuts. Serve hot or warm.