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Russian Green Beans & Squash

List of Ingredients





1 lb Green beans - trimmed
1 Butternut squash
4 tbsp unsalted Butter
1 Garlic clove - chopped
¼ cup Currant jelly
¼ cup Basil leaves - chopped
¼ cup Parsley leaves - chopped
¾ tsp Salt
¼ tsp Black pepper
1 tbsp Lemon juice
½ cup Walnuts - toasted & chopped



Recipe





Peel and seed Butternut squash, and cut into 2x½x½" 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.

Makes 12 servings.