| 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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