Yellow Squash with Fresh Basil and Toasted Pecans Recipe | Vegetarian Times Skip to main content

Yellow Squash with Fresh Basil and Toasted Pecans

The success of this dish depends on the sweetness of the first squash of the season. We’ve used baby pattypans here, but I also love yellow crooknecks because they have such distinctive flavor.



Ingredient Line: 
⅓ cup chopped pecans
Ingredient Line: 
2 lbs. baby pattypan or small crookneck squash, halved or cut into ½-inch cubes
Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
2 Tbs. finely chopped fresh basil


  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. Cover, reduce heat to medium low, and steam 4 to 6 minutes, or until squash is tender.
  3. Transfer squash to large bowl. Toss with olive oil, basil and pecans. Serve hot, or at room temperature.

Nutrition Information: 

1 g
Total Fat: 
7.5 g
Saturated Fat: 
1 g
5 g
2 g
2 g
Serves 8

Comments on this Recipe

After receiving some pattypan squash from a friend's garden, I decided to give this recipe a try. All I can say is - It was great, and I plan on making another batch tonight. I did; however, make a few changes: I didn't steam the pattypan, instead I put it in the oven at 500 for 25 minutes (salt, pepper, olive oil). Additionally, I added some shaved gruyere cheese to it. Yum.