nutritional information

Per SERVING:

  • Calories: 88
  • Protein: 1 g
  • Total Fat: 7.5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 5 g
  • Fiber: 2 g
  • Sugar: 2 g
Vegan

Yellow Squash with Fresh Basil and Toasted Pecans

Yellow Squash with Fresh Basil and Toasted Pecans

Serves 8

30 minutes or fewer

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
  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.
April 2007

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comments

After receiving some pattypan squash from a friend's garden, I decided to give this recipe a try. All I can say is - Oh...my...god. 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.

Christine - 2010-08-18 09:56:03