1/3 cup chopped pecans

1 pound summer squash and/or zucchini, halved

or cut into ½ -inch cubes

1 tablespoon olive oil

1 tablespoon finely chopped fresh basil

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.