Green Beans and Squash1 recipe

1 pound Green beans -- trimmed
1/4 cup Parsley leaves -- chopped
1 Butternut squash
3/4 teaspoon Salt
4 tablespoons Butter -- unsalted
1/4 teaspoon Black pepper
1 Garlic clove -- chopped
1 tablespoon Lemon juice
1/4 cup Currant jelly
1/2 cup Walnuts,toasted -- chopped
1/4 cup Basil leaves -- 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.