Squash, Onions & Brown Butter


  • 4 Tbsp. butter
  • 4 cups onion, sliced thin
  • 6 medium yellow squash, sliced into ½ inch half moons (equal to roughly 10 cups)
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • black pepper, 10-15 turns from a pepper mill
  • 1½ -2 tsp. salt, to taste


  1. In a Dutch oven or large cast-iron pan, melt butter and add onions, squash and seasonings.
  2. Let cook down over medium heat for about 10 minutes. The squash will release their liquid and the mix will shrink to almost half its size.
  3. Lower the heat and stir every few minutes.
  4. You’re trying to create caramelization slowly, so don’t worry if the veggies stick to the pan a bit.
  5. Let cook for about 45 minutes, stirring frequently and scraping the bottom often. You’ll know it’s done until it’s reduced to about 4 cups or less and is golden in color.