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.
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