2 medium yellow squash
1 medium yellow onion
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoons brown sugar
Slice the squash into 1/2-inch rounds, cutting larger rounds 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 saucepan that has a lid, and heat over medium heat. When the butter has melted, add the onions and cook until soft, 4 to 5 minutes. Add squash, and season with salt and pepper. Mix in the brown sugar. Stir until the vegetables are coated, 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.
This recipe has been updated — first published August 2008.