Throughout the year, Jane and I find ourselves struggling under the accumulated weight of squash - yellow squash in particular. This past week found us staring at a heap of the little guys, along with a not-inconsiderable mound of onions that had found their way into our kitchen through a friend emptying their pantry before a large move. Clearly, simply dicing up one or two for breakfast alongside eggs and coffee wasn't going to cut it. We decided to take drastic measures. It was time to make a Southern-style attack - namely, butter, brown sugar and a long saute. The result is not for those who prefer their vegetables crisp or those of the vegan persuasion. But it'll taste like candy to the rest of you. Guaranteed to win over even the most vegetable-wary.
Squash and Onions, Southern-Style
2 large yellow squash (we used more)
2 medium to large onions
2-3 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
2 tablespoons brown sugar
Slice the squash into rounds, dicing the larger chunks. Cut onions into similar slices.
Add butter to a large pan and warm over medium heat. After butter has melted, add onions and cook until soft, 4-5 minutes.
Add squash, salt, pepper and brown sugar. Stir, then cover. Cook for about 20 minutes, until the squash has become very soft.
Remove lid and cook for another 7-9 minutes. By this time, the liquid in the pan should thicken into a glaze. Season with salt and pepper and serve.
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