Roughly chop the onion and summer squash.
Drizzle olive oil into a pan, and sauté the onions over high heat until they begin to turn golden, and have some darker edges. Add the squash, and cook another 3-4 minutes, until softened slightly, and browned in spots.
Place the cooked vegetables in the blender, and blend until the texture is smooth and flows easily through the blender.
Remove the basil leaves from their stems, and crush the garlic cloves and remove the papery peel. Add basil and garlic to the blender, along with the grated cheese and lemon juice. Process until smooth, and taste. Add salt, if desired, or another squeeze of lemon.
This spread is lovely served still warm from the cooking process, but can be served cool, as well. Keeps in the fridge for up to a week.
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