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.
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.
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.