Green Beans & Squash
Yield
12 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
green beans
rimmed |
|
| 1 | each | butternut squash |
*
|
| 4 | tablespoons |
butter
unsalted |
|
| 1 | each |
garlic cloves
chopped |
|
| ¼ | cup | currant jelly |
*
|
| ¼ | cup |
basil
chopped |
*
|
| ¼ | cup |
parsley leaves
chopped |
|
| ¾ | teaspoon | salt |
|
| ¼ | teaspoon | black pepper |
|
| 1 | tablespoon | lemon juice |
|
| ½ | cup |
walnuts
toasted, chopped |
|
Low Cholesterol, Trans-fat Free, Low Carb
Directions
- 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.
- 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.
- 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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