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Green Beans And Squash

alcohol, beans, beef, russian, vegetables

1 lb green beans,trimmed
1 butternut squash
4 tablespoon butter,unsalted
1 garlic clove,chopped
1/4 cup currant jelly
1/4 cup basil leaves,chopped
1/4 cup parsley leaves,chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
1/2 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 6-8 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.

Yield: 12 servings

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