Green beans and squash

1 lb Green beans,trimmed
      1    butternut squash
      4 tb butter,unsalted
      1    garlic clove,chopped
    1/4 c  Currant jelly
    1/4 c  basil leaves,chopped
    1/4 c  parsley leaves,chopped
    3/4 ts Salt
    1/4 ts Black pepper
      1 tb Lemon juice
    1/2 c  Walnuts,toasted,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.