Yellow Squash With Fresh Basil and Toasted Pecans

“This is from the April 2007 issue of Vegetarian Times. Their photo is so pretty! They used baby pattypan squash.”
READY IN:
15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 13 cup chopped pecans
  • 2 lbs baby pattypan squash or 2 lbs crookneck yellow squash
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped fresh basil

Directions

  1. Toast pecans in dry skillet over medium-high heat 4 to 6 minutes, or until golden brown and fragrant, shaking pan often. Set aside to cool.
  2. Fill large pot with 1 inch water. Set steamer basket in pot, cover, and bring water to a boil. Place squash in basket.
  3. Cover, reduce heat to medium low, and steam 4 to 6 minutes, or until squash is tender.
  4. Transfer squash to large bowl.
  5. Toss with olive oil, basil and pecans. Serve hot, or at room temperature.

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