Sautéed Summer Squash & Blueberry Basil Manhattans
Sautéed Summer Squash
- 1 ½ pounds squash
- 1/2 medium size white onion
- 1 tablespoon butter
- ½ teaspoon each of salt, pepper, sugar
Dice squash and onion. Cover with water and boil until tender.
Strain and add to a dry skillet, cooking down until the squash releases most of its water.
Add butter to finish.
Blueberry Basil Manhattan
- 1 ½ ounces Bourbon
- ½ ounce fresh lemon juice
- ¾ sweet vermouth
- 3-4 dashes orange bitters
- 1 ounce blueberry basil compote*
- Fresh blueberries and basil
Strain the blueberry compote into a cocktail shaker with ice, add the bourbon, lemon juice, vermouth, bitters and a few basil leaves to shaker and shake. Strain into a coupe glass and garnish with fresh blueberries and basil.
For the Blueberry Basil Compote:
- 2 cups fresh blueberries
- ½ cup sugar
- ½ cup water
- 2 tbs. fresh lemon juice
Simmer on stovetop until sugar dissolves. Remove from heat and add 1 cup fresh basil and cool.