2 tbsp. oil
2 lg. onions, each cut in 12 wedges
2 cloves garlic, minced
1 (2 lb.) butternut squash, quartered lengthwise, seeded, peeled & sliced 1/4" thick
1 (9 oz.) pkg. frozen Italian or cut green beans
1/3 c. water
1 tsp. dried basil
1/4 tsp. salt
1/8 tsp. pepper

Heat oil in 12" skillet over medium high heat. Add onion wedges and garlic. Stir fry 5 minutes. Stir in remaining ingredients. Bring to boil. Cover and cook just until beans and squash are tender, 6 to 10 minutes. Serves 6.