Yellow Squash With Fresh Basil and Toasted Pecans

dicentra's Note:

This is from the April 2007 issue of Vegetarian Times. Their photo is so pretty! They used baby pattypan squash.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 8

• 1/3 cup chopped pecans
• 2 lbs baby pattypan squash or 2 lbs crookneck yellow squash
• 2 tablespoons olive oil
• 2 tablespoons finely chopped fresh basil

Directions:

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.
3. Cover, reduce heat to medium low, and steam 4 to 6 minutes, or until squash is tender.
4. Transfer squash to large bowl.
5. Toss with olive oil, basil and pecans. Serve hot, or at room temperature.

Reviews

[LonghornMama]

Fantastic! I really loved this dish, perfect for summer! Used sliced pattypan squash from my local farmer, which I steamed in the microwave, and doubled both the fresh basil and toasted pecans. Used good olive oil and added a little Kosher salt. Wonderful at room temperature. Vegetarian Times is one of my old favorites, their recipes are always good. Thanks for sharing!