- 1 lb yellow squash, thinly sliced
- 12 lb cherry tomatoes, halved
- 1 shallot, minced
- 3 garlic cloves, minced
- 34 cup fresh basil, minced
- 12 cup butter, softened
- fresh ground pepper
- Saute squash and tomatoes in 2 tablespoons basil butter until tender, approximately 10 minutes.
- Serve with extra basil butter on the side.
- To make basil butter: Place all ingredients in a food processor and process until smooth.
- Place in a small bowl and refrigerate until solid.