|The Recipe Bin: Russian - Entrees: Vegetable|
|Green Beans & Squash|
|Peel and seed Butternut squash, and cut into 2x½x½" 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.
Heat butter in same pan over medium heat. Add galic; saute 2 minutes. Stir in jelly, basil, parsley, salt and pepper, stirring until jelly is melted.
Add beans and squash; heat through. Remove from heat. Stir in lemon juice. Spoon onto serving platter. Sprinkle with walnuts. Serve hot or warm.
|Makes approximately 12 servings.|