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Green Beans & Squash

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Yield

12 servings

Prep

15 min

Cook

30 min

Ready

45 min

Ingredients

Amount Measure Ingredient Features
1 pound green beans
rimmed
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1 each butternut squash * Camera
4 tablespoons butter
unsalted
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1 each garlic cloves
chopped
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¼ cup currant jelly * Camera
¼ cup basil
chopped
* Camera
¼ cup parsley leaves
chopped
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¾ teaspoon salt Camera
¼ teaspoon black pepper Camera
1 tablespoon lemon juice Camera
½ cup walnuts
toasted, chopped
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Low Cholesterol, Trans-fat Free, Low Carb

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 85 73% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 178mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 48% Vitamin C 19%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 
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