Yellow Squash With Fresh Basil and Toasted Pecans

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

• Ready In: 15 mins
• Serves: 8

Ingredients

• 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.