Food recipes
Yellow Squash with Fresh Basil and Toasted Pecans
Yellow Squash with Fresh Basil and Toasted Pecans Ingredients: nuts, pecans seeds, pumpkin and squash seeds, whole, roasted, without salt oil, olive, salad or cooking spices, basil, dried Directions: Toast pecans in d...
Yellow Squash with Fresh Basil and Toasted Pecans
Ingredients:
nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
spices, basil, dried
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.
Ingredients:
nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
spices, basil, dried
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.