This recipe was made by my Dad in my early teens. I can remember him standing at the stove while I grimaced at the prospect of eating more vegetables. This would have been in the late 70s and let’s face it, we were getting hooked on sugar, the microwave and easy to prepare, processed foods. I still remember his face when he made an amazing, marinated steak to go with it and I asked for ketchup. Oh, to have been more aware in the moment of such a delicious meal.
Dad in Amsterdam, late 70s.
Flash froward 40 years, and I’m in need of a recipe with pecans for a publishing project. I have no idea how it popped into my head as I haven’t made it in years. Luckily, I already had squash in the refrigerator that I needed to use up. Just tasting that honey-glazed, toasted pecan goodness brought back a flood of memories.
First, and I highly recommend this, toast your pecans. In fact, you should toast most nuts to activate the fat and bring out their amazing flavors.
Visit my previous post, How To Toast Pecans.
I’m super lucky to live in Georgia when it comes to pecans. The ones I used in this recipe are from Sunnyland Farms in Albany, Georgia. Visit their website and place an order. One of my favorites is the “Goodies” section! Support family-owned and local farms. They work hard to bring you fresh, quality food.
This recipe only uses 6 ingredients…yellow squash, butter, honey, pecans, salt and pepper.
I used a medium size pan so it took two rounds for me to complete the cooking. If you use a large pan, depending on the size of the yellow squash, you can use all ingredients at once. For the recipe instructions below, I have split the ingredients in half.
With my Dad at Maroon Bells, Aspen, 2014.
Honey Pecan Yellow Squash
Yellow Squash cooked with honey, butter and toasted pecans.
- 2 medium-size yellow squash, cut into 1/4 inch rounds
- 2 tablespoons unsalted butter
- salt and pepper
- 1 tablespoon honey
- 2 tablespoons toasted pecans, chopped
Melt 1 tablespoon of butter in a medium to large pan on medium-high heat.
Cook half of the squash in a single layer in the pan.
Season with salt and pepper.
After 1-2 minutes, flip the squash and continue cooking.
Once slightly browned on the underside, add 2 teaspoons of honey and 1 tablespoon of pecans.
Turn heat down to medium-low heat.
Continue flipping the squash, making sure to cover all slices with the honey and pecans.
Squash is ready when it’s slightly translucent.
Move cooked squash to plate and continue with the second batch.
Depending on the size of your pan, divide prepped squash and cook in two batches. The instruction amounts below are for 1 batch at a time in a medium pan.