Recipe - Green Beans And Squash

1 pound Green beans,trimmed
1 Butternut squash
4 tablespoon Butter,unsalted
1 Garlic clove,chopped
One fourth cup Currant jelly
One fourth cup Basil leaves,chopped
One fourth cup Parsley leaves,chopped
Three fourths teaspoon Salt
One fourth teaspoon Black pepper
1 tablespoon Lemon juice
One half cup Walnuts,toasted,chopped

1. Peel and seed Butternut squash, and cut into 2x1/2x1/2" sticks. Cook
green beans in 2" boiling water in large skillet or Dutch oven for 6
minutes. Add squash; cook 68 minutes or just until tender when pierced
with fork. Drain; rinse with cold running water. (Can be done up to 1 day
ahead and refrigerated.
2. Heat buuter in same pan over medium heat. Add galic; saute 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini