Stewed Squash and Tomatoes
Ingredients
- 1⁄4 cup extra-virgin olive oil
- 1 large yellow onion, roughly chopped
- 1 lb. small green and yellow pattypan squash, cut into 1″ wedges
- 1 1⁄2 tsp. kosher salt
- 3 medium tomatoes, cored and cut into eighths
- 2 cloves garlic, finely chopped
- 2 tbsp. butter
- 8 leaves basil, thinly sliced
- Freshly ground black pepper to taste
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