Yellow Squash with Fresh Basil and Toasted Pecans

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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.

  • SERVINGServings

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

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

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 88
  • Carbohydrate Content: 5 g
  • Fat Content: 7 g
  • Fiber Content: 2 g
  • Protein Content: 1 g
  • Saturated Fat Content: 1 g
  • Sugar Content: 2 g