Green Beans & Squash Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Green beans, trimmed
1: Butternut squash,
4 tbsp: 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 tsp: Salt,
1/4 tsp: Black pepper,
1 tbsp: Lemon juice,
1/2 cup: Walnuts, toasted,chopped
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp