| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Russian |
Russian, Vegetables, Beans |
12 |
Servings |
INGREDIENTS
| 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 |
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 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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