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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.

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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.

Servings
8

Ingredients

  • 1/3 cup chopped pecans
  • 2 lbs. baby pattypan or small crookneck squash, halved or cut into 1/2-inch cubes
  • 2 Tbs. olive oil
  • 2 Tbs. finely chopped fresh basil

Preparation

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.

Nutrition Information

  • Calories 88
  • Carbohydrate Content 5 g
  • Cholesterol Content 0 mg
  • Fat Content 7.5 g
  • Fiber Content 2 g
  • Protein Content 1 g
  • Saturated Fat Content 1 g
  • Sodium Content 0 mg
  • Sugar Content 2 g