Yellow Squash with Fresh Basil and Toasted Pecans
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