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| 1 | pound | green beans | rimmed |
| 1 | each | butternut squash | |
| 4 | tablespoons | butter | unsalted |
| 1 | each | garlic clove | chopped |
| 1/4 | cup | currant jelly | |
| 1/4 | cup | basil | chopped |
| 1/4 | cup | parsley leaves | chopped |
| 3/4 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | |
| 1 | tablespoon | lemon juice | |
| 1/2 | cup | walnuts | toasted, chopped |
1. Peel and seed Butternut squash, and cut into 2x1/2x1/2 inch sticks.
Cook green beans in 2 inches 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 prepared to this point up to 1 day ahead and refrigerated.
2. Heat buuter in same pan over medium heat.
Add galic; sauté 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.
| % Daily Value* | |
| Total Fat 7.0g | 11% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 178mg | 7% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 48% | Vitamin C | 19% | |
| Calcium | 3% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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