Yellow Squash With Fresh Basil and Toasted Pecans |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is from the April 2007 issue of Vegetarian Times. Their photo is so pretty! They used baby pattypan squash. 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.
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