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Yellow Squash With Fresh Basil and Toasted Pecans Recipe

Yellow Squash With Fresh Basil and Toasted Pecans Recipe

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Yellow Squash With Fresh Basil and Toasted Pecans

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Ingredients:

Serving

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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	100.39 Kcal (420 kJ)
Calories from fat	96.56 Kcal
		% Daily Value*
Total Fat	10.73g	17%
Sodium	0.12mg	0%
Potassium	43.34mg	1%
Total Carbs	1.39g	0%
Sugars	0.39g	2%
Dietary Fiber	0.89g	4%
Protein	1g	2%
Vitamin C	0.2mg	0%
Iron	0.3mg	2%
Calcium	8.2mg	1%

Amount Per 100 g
Calories	721.05 Kcal (3019 kJ)
Calories from fat	693.56 Kcal
		% Daily Value*
Total Fat	77.06g	17%
Sodium	0.89mg	0%
Potassium	311.27mg	1%
Total Carbs	9.96g	0%
Sugars	2.8g	2%
Dietary Fiber	6.4g	4%
Protein	7.15g	2%
Vitamin C	1.6mg	0%
Iron	2.2mg	2%
Calcium	58.9mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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