1 lb. green beans
1 butternut squash, peeled & cut into 2" x 1/2" sticks
1/2 stick butter
1 clove garlic, crushed
1/4 c. plum jam
1/4 c. parsley leaves
1/4 c. basil leaves
3/4 tsp. salt
1/4 tsp. pepper
1 tbsp. lemon juice
1/2 c. chopped toasted walnuts

1. Cook green beans in boiling water for 6 minutes. Add squash; cook 8 to 9 minutes or until tender. Drain, rinse with cold water.

2. Heat butter over medium heat. Add garlic, saute 3 minutes. Stir in jam, parsley, basil, salt and pepper, stirring until jam is melted.

3. Add beans and squash; heat throughout. Remove from heat. Stir in lemon juice. Sprinkle with walnuts. 12 servings.