DASH Interiors

Thursday, August 30, 2012

Yellow Squash w/ Basil Butter

I am always looking for a good side dish. Last week someone from work brought in all sorts of veggies to share so I thought I would use em' on up and this is what I came up with! I served this with BBQ chicken (recipe to come next week) and it was a very good dinner! I love fresh pesto basil and have never made it because I don't have a food processor but this turned out great without it! You could put this basil butter on pretty much any veggies and it would be wonderful. Can't wait to see what you guys think!

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Servings: 2
Serving Size: 1/2 Cup
Calories: 66
Fat: 5 g
Carbs: 41 g
Fiber: 1.6 g
Protein: .85 g
Points+: 1


Here Are Your Ingredients (Basil Butter):

3/4 Cup Fresh Basil
2 Tablespoons Butter - light
1 Tablespoon Garlic - minced

Here Are Your Ingredients (Side Dish):

1 Cup Sliced Yellow Summer Squash
1/4 Cup Cherry Tomatoes

What You Do:

In blender add basil and grind (I used the ice crush option) for about 30 seconds. Place basil, butter, and garlic in small sauce pan and on low heat let cook together for 20 minutes. Preheat oven to 350 degrees. Slice squash (pretty thin), place sliced squash, tomatoes, top with basil butter and add to a non stick casserole dish. Cook until yellow skin on squash starts to slightly brown (about 15 minutes). 

Bon ABpetit! Print


  1. I love yellow squash and I love the sound of that basil butter. . .yum!

    1. Thanks girly! I don't know if you like onions but I was thinking throwing some onions in the mix would magical ha ha

  2. Yum!!! This looks like the perfect way to use up the basil, squash, and cherry tomatoes from my mom's garden, too. Did you use a mandolin for the squash slices??

    1. Wow perfect timing! I don't have a mandolin so no I just used a sharp chef knife but that would be perfect if you did!

  3. Sounds delicious! Great idea for a nice veggie dish! And there always seems to be lots of summer squash to eat right now :)

  4. Lovely clicks!! A nice yummy veggie side dish is always welcome.


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