Title: Green Beans and Squash
Categories: Russian Vegetable
Yield: 12 Servings
| 1 | lb | Green beans,trimmed |
| 1 | | Butternut squash |
| 4 | tb | Butter,unsalted |
| 1 | | Garlic clove,chopped |
| 1/4 | c | Currant jelly |
| 1/4 | c | Basil leaves,chopped |
| 1/4 | c | Parsley leaves,chopped |
| 3/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1 | tb | Lemon juice |
| 1/2 | c | 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.