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

1. Peel and seed Butternut squash, and cut into 2×1/2×1/2″ 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.