Summer Squash with Fresh Basil

Photo from Leslie Land.

I love simple recipes with fresh ingredients. Rozanne Gold's 3-ingredient cookbook (she doesn't count salt, pepper, or water) strikes just the right balance.
As summer winds down (it's not really over until September 21), this recipe keeps it alive with lots of flavor and freshness.

1 & 3/4 pounds small yellow squash
1 large bunch basil
1 & 1/2 Tablespoons plus 1 teaspoon unsalted butter

Wash squash and trim ends. Grate on large holes of box grater. Place in a bowl.
Wash basil and dry thoroughly. Chop enough basil leaves to yield 2/3 cup, reserving remaining leaves for garnish. Add chopped basil to bowl with 1/4 teaspoon sea salt and freshly ground pepper to taste. Stir.
In a large nonstick skillet, melt butter. Add squash mixture and cook over medium heat for 10 minutes, stirring often. Do not let squash brown. Cook until squash is soft. Add additional salt and pepper if necessary. Serve hot.
Garnish with small basil leaves. Serves 4.