Yellow Squash With Fresh Basil And Toasted Pecans

Total Time: 15 mins Preparation 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

Recipe

• 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.