Yellow Squash With Fresh Basil and Toasted Pecans

• 13 cup chopped pecans
• 2 lbs baby pattypan squash or 2 lbs crookneck yellow squash
• 2 tablespoons olive oil
• 2 tablespoons finely chopped fresh basil

1. Toast pecans in dry skillet over medium-high heat 4 to 6 minutes, or until golden brown and fragrant, shaking pan often.
2. Set aside to cool.
3. Fill large pot with 1 inch water.
4. Set steamer basket in pot, cover, and bring water to a boil.
5. Place squash in basket.
6. Cover, reduce heat to medium low, and steam 4 to 6 minutes, or until squash is tender.
7. Transfer squash to large bowl.
8. Toss with olive oil, basil and pecans.
9. Serve hot, or at room temperature.

pecans, crookneck yellow squash, olive oil, fresh basil

Taken from www.food.com/recipe/yellow-squash-with-fresh-basil-and-toasted-pecans-248355 (may not work)