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.
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 7.7mg||0 %|
|Potassium 537.7mg||14 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 18g|
|Protein 1.6g||2 %|
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Calories per serving: 82
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