Green Beans Squash
Ingredients| 1 lb green beans,trimmed |
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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.
Servings: 12
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