Slow-Cooked Squash with Butter and Basil

• 2 tablespoons unsalted butter
• 1 small onion, diced
• Kosher salt
• 4 cups 3/4-inch cubed yellow crookneck squash (about 5 small to medium)
• 10 fresh basil leaves, torn into strips

1. Over very low heat, melt 1 tablespoon of the butter in a heavy saucepan.
2. Add the onion and season with 1/2 teaspoon salt.
3. Cover the pan with a tight-fitting lid and slowly saute, stirring occasionally, for 6 to 8 minutes, until the onions are translucent and tender.
4. If at any time the onions begin to brown, add a tablespoon of water.
5. Add the remaining 1 tablespoon butter and the squash, and season with 1 teaspoon salt.
6. Cover and cook, stirring often, for 15 minutes, until the squash is just tender and beginning to fall apart but still has its bright yellow color.
7. Add the basil and immediately stir it in to prevent the steam from turning it black.
8. Cook, covered, for another couple of minutes, until the basil is wilted.

unsalted butter, onion, kosher salt, crookneck squash, basil

Taken from www.epicurious.com/recipes/food/views/slow-cooked-squash-with-butter-and-basil-377622 (may not work)