🫙 From the Spice Rack
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
sideeasy
Ingredients8 items
Ingredients
- 1lbgreen beans,trimmed
- 1butternut squash
- 4tb butter,unsalted
- 1garlic clove,chopped
- 1/4c currant jelly
- 1/4c basil leaves,chopped
- 1/4c parsley leaves,chopped
- 3/4ts salt
Directions
- 1
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
- 2
Peel and seed Butternut squash, and cut into 2x1/2x1/2" sticks
- 3
Cook green beans in 2" boiling water in large skillet or Dutch oven for 6 minutes
- 4
Add squash
- 5
cook 6-8 minutes or just until tender when pierced with fork
- 6
rinse with cold running water
- 7
Can be done up to 1 day ahead and refrigerated. 2
- 8
Heat buuter in same pan over medium heat