Categories: sides, spring, squash, summer, vegetables

Ingredients

• 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

Directions

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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