eat make read

Given my new found luck with squash, I thought it was time to try out a new recipe. I found this one for squash and onions with brown sugar on the Kitchn and it sounded like a tasty but safe bet. Brown sugar, carmelized onions… now that’s my kind of dish. I whipped it up with ease the other night and it couldn’t have been simpler. Everything gets deliciously bronzed by the brown sugar and butter just as the texture starts to loosen and become soft.

The verdict: pretty tasty. The onion and brown sugar and a really nice richness but they still allow the flavor of the squash to come through. Definitely a good dish to if you’re just warming up to squash, but even if you’re not, you’ll still enjoy it.

Squash and Onions with Brown Sugar
from thekitchn
serves 21 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

1
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.
2
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.
3
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.