Trust me, it's delicious.
2-3 yellow summer squash (enough for 2 cups)
2 small onions (or one medium)
2 tablespoons unsalted butter
1/8 teaspoon salt (less or more to taste)
1 pinch of pepper
1 tablespoon of raw or brown sugar
Cut the squash into 1/2 inch rounds.
Cut the onions into similar sized pieces
Add the butter to a wide sauce pan that has lid and heat over medium heat. When the butter has melted, add the onions and cook until soft, about 4 minutes.
Add the squash, salt, pepper, and brown sugar. Stir, then cover.
Cook for about 20 minutes, until squash is very soft.
Remove the lid and continue to cook for about 8 minutes, just enough 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. Serves 2