So, up until a year ago, I almost never cooked with butter—baked, yes; cooked, no.  What about toast? (I can hear you ask).  I eschew wheat and gluten now, but when I used to eat toast, I slathered it with EVOO (extra-virgin olive oil)—not butter!

Then, I discovered grass-fed butter…

My epiphany:  Yes, butter can make it better!

Certainly, grass-fed butter elevates summer squash from good to lip-smacking delectable.  Again, I emphasize—only if the butter is from pasture-raised cows.  Butter from grass-fed cows is a lovely deep yellow, reflecting a high beta carotene content—never to be confused with the anemic white-yellow hue of commercial butters from grain-fed cows.

Grass-fed butter is nutritionally superior to commercial butter.  It is a rich source of important fat-soluble vitamins A, D, E, K and K2 and antioxidants, including vitamins A, D, E, K2, beta-carotene and selenium.  Grass-fed butter also contains conjugated lineolic acid (CLA), another antioxidant and cancer-fighter type of fat. Research suggests that when adequate CLA is ingested, it can help toward reducing total body fat.  Unfortunately, the CLA in milk from conventional feed-lot cows is greatly reduced or non-existent.,

Pregnant women can benefit from grass-fed butter consumption because vitamin A plays an important role in skeletal development, bone formation and the development of sex characteristics.  Want to prevent osteoporosis?  Consider eating grass-fed butter, rich in vitamins A and D, both of which are needed for the proper absorption of calcium, a synergistic trio necessary for strong bones and teeth.  Butter helps keep joints lubricated.  And it has anti-cancer properties, particularly, strong anti-tumor effects.

These days, I enjoy grass-fed butter—in moderation.  My occasional slice of sprouted toast is generously smeared with grass-fed butter.  I bake with grass-fed butter.  Now and then, I add butter to certain vegetables. Summer squash is one of them.
In this braised summer squash dish, grass-fed butter lends creamy charm that flavors and tenderizes the squash.
 

Grass-fed Butter-Braised Summer Squash

2-1/2 to 3 pounds mixed summer squash (zucchini, yellow squash, and zephyr squash), ends trimmed, halved lengthwise, and thinly sliced
2 medium onions (about 1 cup), finely chopped
4 cloves garlic, thinly sliced
2-3 tablespoons grass-fed butter (such as Kerrygold or Organic Valley  Pasture Butter)
1/2 to 3/4 cup homemade chicken broth
2-3 tablespoons fresh herbs (basil, mint or oregano), or mixed herbs
Pink Himalayan salt or Celtic sea salt, to taste

Melt butter in a Dutch oven over medium heat.  When butter begins to sizzle (but not smoke), add onions, coating with butter.  Reduce heat to low and sauté about 8-10 minutes or until soft.  Add garlic slices, stirring 1-2 minutes.  Raise heat to medium and add squash, stirring to coat with onions and butter for approximately 2 minutes, or until squash begins to stick to the pan.  Add chicken broth.  Bring to a gentle boil, then reduce heat to low.  Cover squash and simmer about 15 minutes, or until soft and most of the liquid has evaporated (you may need to simmer squash—uncovered—for a few minutes to reduce excess liquid).

Before serving: stir in chopped herbs and sprinkle pink Himalayan salt (or Celtic sea salt) to taste.

Sources:
Why Butter is Better

Health Benefits of Grass-fed Products
Perspective on the safety and effectiveness of conjugated linoleic acid