July 7, 2011

Yellow squash with fresh basil and toasted pecans

Posted in Uncategorized at 4:33 pm by DivineShantiYoga

If you are like me, and are growing yellow squash in your garden this year and have them coming out your ears, here is a recipe that I love this season:

  • 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.
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