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.
⅓ cup chopped pecans
2 lbs. baby pattypan or small crookneck squash, halved or cut into ½-inch cubes
2 Tbs. olive oil
2 Tbs. finely chopped fresh basil
- 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.
- 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.
- Transfer squash to large bowl. Toss with olive oil, basil and pecans. Serve hot, or at room temperature.