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.
- 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
- 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.
- 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