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Green Beans and Squash















Low Cholesterol, Trans-fat Free, Low Carb


1 pound green beans
1 each butternut squash
4 tablespoons butter
1 each garlic cloves
¼ cup currant jelly
¼ cup basil
¼ cup parsley leaves
¾ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lemon juice
½ cup walnuts
toasted, chopped


  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

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 8573% of calories 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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