Yellow Squash With Fresh Basil and Toasted Pecans

1. 1

   Toast pecans in dry skillet over medium-high heat 4 to 6 minutes, or until golden brown and fragrant, shaking pan often.

2. 2

   Set aside to cool.

3. 3

   Fill large pot with 1 inch water.

4. 4

   Set steamer basket in pot, cover, and bring water to a boil.

5. 5

   Place squash in basket.

6. 6

   Cover, reduce heat to medium low, and steam 4 to 6 minutes, or until squash is tender.

7. 7

   Transfer squash to large bowl.

8. 8

   Toss with olive oil, basil and pecans.

9. 9

   Serve hot, or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.