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.

Recipe Ingredients:

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

Cooking Directions:

1. Process first 4 ingredients in a food processor until blended, but not completely smooth.
2. Melt the butter mixture in a large skillet over medium-high heat. Add the squash and sauté for 2 to 3 minutes.
3. 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.)
4. Serve immediately.

Makes 6 servings.