Ingredients
- 2 boiling water in skillet
- 1 butternut squash
- 1 garlic clove
- 1 day
- 1 lb green beans
- 1/4 c currant jelly
- 1/2 c walnuts
- 4 tb butter
- 1 tb lemon juice
- 1/4 c basil leaves
- 1/4 c parsley leaves
- 3/4 ts salt
- 1/4 ts black pepper
juice. Spoon onto serving platter. Sprinkle with walnuts. Serve hot or warm.