Green Beans and Squash

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 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.