We just received a ton of fresh squash from the CSA yesterday. I wanted a recipe that would highlight the freshness and not complicate it with too many flavors. This recipe was perfect; the squash almost tasted like dessert!! This came from the cookbook, Cooking in the Moment, by Andrea Reusing, a must have for those who shop at the farmer’s market or belong to a CSA. You can buy it on Amazon here.
Slow Cooked Squash with Butter and Basil
Serves 4 as a side dish
1 tablespoons unsalted butter
1 small onion, diced
4 cups 3/4 inch cubed yellow crookneck squash (about 5 small to medium)
10 fresh basil leaves, torn into strips
Over very low heat, melt 1 tablespoon of the butter in a heavy saucepan. Add the onion and season with 1/2 teaspoon salt. Cover the pan with a tight-fitting lid and slowly saute, stirring occasionally, for 6 to 8 minutes, until the onions are translucent and tender. If at any time the onions begin to brown, add a tablespoon of water.
Add the remaining 1 tablespoon butter and the squash, season with 1 teaspoon salt.
Cover and cook, stirring often, for 15 minutes, until squash is just tender and beginning to fall apart but still has its bright yellow color.
Add the basil and immediately stir it in to prevent the steam from turning it black.
Cook, covered, for another couple of minutes, until the basil is wilted.