| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Russian | Beans, Russian, Vegetables | 12 | Servings |
INGREDIENTS
| 1 | lb | Green beans, trimmed |
| 1 | Butternut squash | |
| 4 | T | 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 | t | Salt |
| 1/4 | t | Black pepper |
| 1 | T | Lemon juice |
| 1/2 | c | Walnuts, toastedchopped |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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