Green Beans and Squash

Name: Green Beans and Squash
Ingredients: 1 lb green beans; 1 butternut squash; 4 Tbsp unsalted butter; 1 garlic clove, finely chopped; 1/4 c currant jelly; 1/4 c basil, fresh chopped; 1/4 c parsley, chopped; 3/4 tsp salt; 1/4 tsp pepper; 1 Tbsp lemon juice; 1/2 c walnuts, toasted, chopped

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By Just A Pinch KitchenCrew

Rating:

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Ingredients

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1 lb

green beans
1

butternut squash
4 Tbsp

unsalted butter
1

garlic clove, finely chopped
1/4 c

currant jelly
1/4 c

basil, fresh chopped
1/4 c

parsley, chopped
3/4 tsp

salt
1/4 tsp

pepper
1 Tbsp

lemon juice
1/2 c

walnuts, toasted, chopped

How to Make Green Beans and Squash

Step-by-Step

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.