Green Beans & Squash

Directions

1. Peel and seed Butternut squash, and cut into 2x½x½ inch sticks.

Cook green beans in 2 inches boiling water in large skillet or Dutch oven for 6 minutes.

Add squash; cook 6 to 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.

1. 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.

1. Add beans and squash; heat through.

Remove from heat.

Stir in lemon juice.

Spoon onto serving platter.

Sprinkle with walnuts.

Serve hot or warm.