I bought a massive yellow squash from the Farmer’s Market, as well as a huge bunch of basil and several sweet Walla Walla onions. What does that equal? Another Jenn Original Recipe, of course! Substitute any of your favorite summer squash as desired. You could also add sliced peppers and/or tomotoes.
1 large or 2 medium/small yellow squash
1 sweet onion, diced
1 cup torn basil leaves
1 tbsp butter
salt and pepper, to taste
Cut ends off yellow squash and halve length-wise. Cut into thin, half-moon slices. Sprinkle with salt and set aside.
In a large pot or skillet, melt butter over medium heat. Add diced onions and saute until translucent, 3-5 minutes. Add sliced squash and toss. Cook 5-7 minutes or until squash is tender. Remove from heat.
While squash is still hot, top with torn basil leaves and toss well. Allow 1-2 minutes for basil leaves to wilt slightly. Top with additional salt and pepper, to taste.
