Squash and Cherry Tomatoes in Basil Butter
Not only flavorful, but colorful as well. Have everything prepared ahead and cook this dish just minutes before serving for best results.
1/3 cup fresh basil leaves
1/4 cup butter or margarine, slightly softened
2 to 3 garlic cloves
2 green onions
1 1/2 pounds yellow squash or zucchini, thinly sliced
6 ounces cherry (or grape) tomatoes, halved
- Process first 4 ingredients in a food processor until blended, but not completely smooth.
- Melt the butter mixture in a large skillet over medium-high heat. Add the squash and sauté for 2 to 3 minutes.
- Add the tomatoes and cook just until tomatoes have heated through. (The squash should be crisp-tender and the tomatoes should keep their shape--not cooked until mushy.)
- Serve immediately.
Makes 6 servings.