Summer Squash Saute with Pecans

(from mayflowerkids’s recipe box)

Source: Phyllis Hoffman Celebrate

Serves 8 people

Categories: sides, spring, squash, summer, vegetables


  • 1/2 c butter
  • 1/2 c whole pecans
  • 10 small yellow squash, diced
  • 1/2 c chopped onion
  • 1/2 c chopped celery
  • 1/4 c yellow bell pepper, cut into 1 1/2 by 1 1/2 inch squares
  • 1/4 c diced garlic
  • 1/4 c diced smoked ham
  • Salt to taste
  • Ground red pepper to taste
  • 1/4 c Italian-seasoned bread crumbs
  • 1/4 c grated Parmesan
  • 12 to 15 small basil leaves, for garnish


  1. In a 10 inch heavy-bottomed saute pan pr skillet, melt butter over medium-high heat. Saute pecans until golden brown. Using a slotted spoon, remove pecans from skillet, and set aside.

  2. To same saute pan, add diced squash, onion, celery, bell pepper, garlic, and ham. Saute until squash is tender, about 5 to 10 minutes. Season with salt and ground red pepper to taste.

  3. Remove from heat, and stir in bread crumbs, cheese and pecans. Garnish with basil leaves. Serve immediately.

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