Green Beans & Squash

Recipe Ingredients

1 lb	454g / 16oz	Green beans - trimmed
1		Butternut squash
4 tablespoons	60ml	Butter - unsalted
1		Garlic clove - chopped
1/4 cup	15g / 0.5oz	Currant jelly
1/4 cup	10g / 0.4oz	Basil leaves - chopped
1/4 cup	10g / 0.4oz	Parsley leaves - chopped
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Black pepper
1 tablespoon	15ml	Lemon juice
1/2 cup	73g / 2.6oz	Walnuts - toasted, chopped

Recipe Instructions

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 butter in same pan over medium heat. Add garlic; 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.

Source:
Greg Patent

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.