Ingredients:

1/3 cup chopped pecans
1 pound patty pans or zucchini, halved or cut into ½ -inch cubes
1 tablespoon olive oil
1 tablespoon finely chopped fresh basil

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.

Source: Unknown