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Green beans & squash

Yield: 12 Servings

1 lb Green beans trimmed      1 Butternut squash
4 tb Butter unsalted      1 Garlic clove chopped
1/4 c Currant jelly      1/4 c Basil leaves chopped
1/4 c Parsley leaves chopped      3/4 ts Salt
1/4 ts Black pepper      1 tb Lemon juice
1/2 c Walnuts

toasted chopped 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.

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More