Slow-Cooked Squash with Butter and Basil

1. 1

   Over very low heat, melt 1 tablespoon of the butter in a heavy saucepan.

2. 2

   Add the onion and season with 1/2 teaspoon salt.

3. 3

   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.

4. 4

   If at any time the onions begin to brown, add a tablespoon of water.

5. 5

   Add the remaining 1 tablespoon butter and the squash, and season with 1 teaspoon salt.

6. 6

   Cover and cook, stirring often, for 15 minutes, until the squash is just tender and beginning to fall apart but still has its bright yellow color.

7. 7

   Add the basil and immediately stir it in to prevent the steam from turning it black.

8. 8

   Cook, covered, for another couple of minutes, until the basil is wilted.

* Per serving · 4 servings · Values may vary.

No additional tips available.