This is, hands down, our favorite way to eat yellow summer squash. And we realize this might be due to a nostalgic predilection for Southern-style vegetables (i.e. cooked until they "surrender"), but trust us: as far as savory-sweet combinations go, this is one of the best. Get the recipe, below...
Sautéeing squash and onions in some butter and brown sugar brings out the natural sweetness of both vegetables. There are times for keeping squash bright and slightly crisp. This is not one of them. You want it to get soft and gooey, with onions that practically melt into the brown sugar glaze.
There is just enough sugar (and you can adjust it to your own taste) to complement the vegetables without drowning out their natural flavor. It's not meant to be dessert, although we'd take it — but we do think it would be a success with a vegetable-averse child. Just a thought.
This version is enough for two very generous helpings, given what we had on hand from our CSA. But you can easily adjust for a larger crowd.
Squash and Onions with Brown Sugar serves 2
1 large yellow squash (or 2 medium) 2 small onions (or one medium) 2 tablespoons unsalted butter 1 teaspoon salt 1/2 teaspoon pepper 1 1/2 tablespoons brown sugar
Slice the squash into 1/2-inch rounds, cutting large ones in half. You should end up with roughly 2 cups of cut squash. Cut the onions into similar-sized slices.
Add the butter to a wide sauce pan that has a lid and heat over medium heat. When the butter has melted, add the onions and cook until soft, about 4-5 minutes. Add squash, salt, pepper, and brown sugar. Stir, then cover and cook for about 20 minutes, until squash is very soft.
Remove the cover and continue to cook for about 8 minutes, just to give the juices a chance to evaporate slightly. There will be some liquid in the pan, but it should be thicker than water, almost like a glaze. Season with more salt and pepper, if needed, and serve immediately.