Every time I make yellow squash with basil, I can’t help but think of the squash garden that my brother and sister-in-law had when they first moved to New Mexico. Having just moved from Louisiana they were use to losing most of their squash plants to mildew due to the rain and high humidity. So like many savvy southern gardeners, when they moved here to New Mexico, they planted two LONG rows of squash with one package yellow squash seeds and one of zucchini. Before long they had enough squash to feed half the city! 🙂 They were giving squash to all their neighbors, taking bags and bags of squash to their daughter’s daycare for anyone that would take them, and even going as far as setting boxes of squash on the curb marked FREE.
Needless to say, I ended up with a lot of the squash as well and it was during that summer that I developed many squash recipes. Several of these recipes have survived to this day and this Squash with Basil and Pine Nuts (Pinon) is one of them. In fact, it’s one of our favorites. It is a very simple recipe that takes about 20 minutes to make. It has a lot of flavor and textures, and goes with just about anything. Hope you enjoy it!
A fabulous way to enjoy summer squash. It's hard to beat a fresh picked yellow squash sautéd with a little fresh basil and pine nuts. A beautiful side for any meal.
*See Kitchen Notes for more information.
- 1 yellow squash, ~½ pound, cut into ¼ ” slices
- 1 – 2 tsp olive oil or butter or a mix of oil and butter*
- ¼ cup chopped fresh basil
- Salt and pepper to taste
- ½ cup grated Pecorino Romano (optional)
- 2 Tbsp. toasted pinon nuts
In a large skillet, heat the olive oil (and/or butter) over medium low heat.
- Add the squash and toss to coat with oil. Spread the squash across the bottom of the pan. Increase heat to medium.
- Cook for 5 minutes, turning the squash once until the squash is tender.
- Season with salt and pepper. Toss. Remove from heat.
- Add the basil and toss.
- Top with cheese and nuts. Cover and let sit for 2 minutes before serving.
Squash – Yellow squash is my favorite summer squash so that’s what I use. However, zucchini would also work or a mix of zucchini and yellow squash.
Cheese – This recipe works with several different types of cheese as well as without cheese. If you choose to use cheese, then let the main dish determine the type of cheese you use. Our favorites are Pecorini Romano and aged cheddar; however, a mild or sharp cheddar, Monterey Jack, or Manchego also work.
Pinon (Pine Nuts) – I prefer pinon, but pecans work as well. Or, you could just leave out the nuts.
Serving Suggestions – Serve with smoked chicken, roasted or grilled chicken.
Variations for this dish:
- Omit the nuts and cheese, and substitute the basil with minced, fresh rosemary
- Omit the nuts and cheese, and add a chopped, roasted red bell pepper
- Substitute all of the oil with butter, and replace the cheese with 2 Tbsp. heavy cream (Add the cream about 30 seconds before removing from the heat.) – This one is for those days when you’re not worrying about the extra calories.
If you like this yellow squash with basil dish, here are some more recipes for you to try:
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Whoa those yellow squash has most beautiful color! Beautifully and deliciously photographed! I love how you eat with pine nuts. I bought some for some dishes but I’m not very familiar with how to use them in cooking. I would love to try this one out!
Another summery salad from you delicious and sure pine nuts added crunchiness.
Thanks Swathi! The pine nuts are definitely the coup de grace for this dish.
I want to move next to these savvy southern gardeners! Summer squash was one of my obsessions when we first moved here. Not only they are delicious, they are so easy to use. A simple sautee is one of my favorite ways to enjoy summer squash too. With the addition of cheese, they are just fantastic! Have a great week, MJ!
Thanks Reese! I love growing squash. I just wish it didn’t take up so much room in the garden. A simple saute’ is certainly all it needs.
I like yellow squash, but don’t know what to do with it other than
to mix it with brussel sprouts (which is good). I love basil, but
only save it for some late Summer tomato-fresh mozzarella-
caprese sandwiches w Dijon mustard/grainy bread ; or pizza. I
am a cheese on anything guy. I think yellow squash/cheese/
basil/pine nuts/olive oil/salt/pepper is a blend I’ll like. Thank
you for the suggestion.
Thanks Mark! I’ve never mixed squash with brussel sprouts. I’ll have to try that! I grow basil so I always have more than enough during the summer time. It’s just one of those herbs that doesn’t dry well, so I use it fresh a lot!
Hello Peach Lady,
At the moment I have more vegetables than I can use, but squash is not one of them. My husband doesn’t plant squash. I tend make squash in the winter. I really should try summer squash to see if it’s any different.
Thanks Zsuzsa! Summer squash is quite a bit different from winter squash. I use them in completely different dish. Summer squash cooks up very fast and go mushy very easily. You should give it a try!
Wow I missed coming here, after a long vacation here I am back again looking at those nice healthy dishes of yours
Oh how I love yellow squash, MJ. And your photos here are just AMAZING! The lead photo is just stunning. I don’t think my squash will ever look so good. That said…I love this recipe. Especially the touch of grated cheese and sprinkle of pine nuts to finish it off! Beautiful! : )
Thanks so much Anne! It’s not hard getting a pretty pictures with you have such a colorful vegetable. 🙂 Like you, I love yellow squash!
I have always thought that surprisingly big crops from the garden are the best path to creativity! My mum used to receive tons of squash, courgette etc during the summer from our friends and family who had gardens and she has developed quite a lot of recipes. This squash looks so simple, yet elegant and luscious. A perfect side-dish for a hot summer day. Summer squash has such a sunny, optimistic colour too!
Thanks so much Sissi for you comments! and you are so right – abundance really does bring out the creativity! It’s green chile season so my creative juices are working to bring you some green chile recipes. 🙂
I love the simplicity of this recipe. I’m certain the flavors are absolutely gorgeous. Thanks for your tried and true recipe. I’m sure I’ll be making it with my next batch of squash!
Thanks France! Hope you enjoy it!
Pine nuts….one of the reasons I love New Mexico…buying bags of pine nuts on the side of the road. Love, love this combination.
Thanks Debra! We went picking pinons once and that when I realized how much work they are! No wonder they are so expensive! But some things you just pay the price. 🙂
For a weeknight supper, I seem to always default to the way my mother cooked squash…sauteed with onions (preferably Vidalias). I do stop the cooking process before it turns to mush, though! You know what those old school southern cooks did to vegetables, right? 🙂 I’m going to break out of my routine and try this one. Thanks for another great post.
Thanks Bill! I hope you enjoy it. It is amazing how we maintain our old traditions and habits. It’s so nice to break them sometimes. 🙂
I have not had enough summer squash this year. I will certainly have to try this one, as I love the idea of a light, summery “deconstructed” pesto with squash – sounds wonderful 🙂
Thanks Jen! You caught – this IS actually just a deconstructed pesto! Much easier than pulling out the blender. 🙂
Aha, my mom does the same when she gets sackful of gourds in her garden….happy neighbors. Love how beautifully you have created this recipe, light and so full of colors! Hugs.
Thanks Sanjeeta! Wish we had a big enough garden to share with neighbors, but I can hardly manage a garden that supplies the two of us. 🙂
It looks so pretty 🙂 Great looking food must be delicious.
Thanks Marty! I totally agree!
Such a simple, flavorful recipe, MJ. I know I’m going to love this one. I got a good chuckle out of the experience of your Brother and his wife. They must have wondered if they’d moved onto a uranium field! I bet they never made that mistake again — much to the relief of friends, family, neighbors, etc … 🙂
Thanks John! Yes, the brother and SIL were quite surprised with the success. It did turn the ugly dirt backyard into a BEAUTIFUL field of green! I think that year did them in with squash because I don’t think they have planted it since. 🙂
That’s a great side dish! The only yellow squash we get here are those tiny patty pan squash and it takes a million by the time you figure out how to slice them evenly. I want some crooknecks! So I can make this.
Thanks Maureen! that’s interesting that you don’t get yellow squash, but you do get the patty pans. They are both easy to grow. I think you could use this same recipe for patty pans, but I’ve don’t cook much with that type of squash so I’m not sure. Wish I could send you some crooknecks!
Simply delicious! I adore the sunshine color…. what a beautiful plate of food. 🙂
Hi MJ! Thank you so much for dropping by to say hello and pass along your well wishes — greatly appreciated. It will be a crazy couple months for us but we look forward to settling…
I love how you encapsulate simplicity while delivering bold flavor – that’s one of my favorite things about your approach. The basil, pine nut combination is perfect here and your yellow squash looks fresh and lively. I can taste the delightful licorice accents of this dish from here ;-). I like the perspective in the first two photos MJ… very neat. xo
Kelly – you are most welcome! I bet it has been crazy. That a huge move you and your family are making! Good luck Darlin! Thanks so much for your nice comments. You know they are always appreciated!
This is a simple yet fantastic starter. I prefer pine nuts too, wish they weren’t so pricey over here.
Thanks Angie! I think they are pricey pretty much everywhere, but I buy them in bulk from Costco, so they are affordable as long as I use them sparingly.
I have squash in the vegetable crisper right now…can’t wait to add pine nuts as it sounds so good.
Thanks Karen! Hope you like it!
Truly nice recipe! I can always use more squash/zucchini recipes. We’ve stopped growing it because of limited space, but can always get great local squash during the summer, particularly right now. Love the inclusion of the pine nuts! Good pictures, too. We have some wine glasses similar to yours that we mainly use for desserts, but really do need to use more for wine – they look great on the table.
Thanks so much John! The wine glasses were originally purchased as props, but then Bobby stole them from my prop cabinet and started using them as wine glasses. So now I use them for both! 🙂