Simple sauteed squash
Ingredients: summer squash, butter, basil, salt
Preparing: Cut any type of summer squash (e.g., zephyr yellow, costata romanesca, patty pan, standard zucchini) to about 1/8-1/4" slices (thicker=more sauteeing time). Melt butter in pan, saute for a few minutes to desired tenderness (the longer you saute, the more butter the squash absorbs, the more tender the squash; so also: don't skimp on the butter). Toss in ripped or chopped basil when heat is off and season with salt and pepper.
Eating: Hot off the pan. We had it with bbq chicken, but it is really so versatile.
Dish history: We have a lot of summer squash right now, and since we had squash
fritters last night and squash ribbon salad the night before, we had to
have this version tonight. So simple and summery.