Squash and onions redeemed
Instructions:
- Heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt, stir to coat, and cook, stirring often, until the onion is very soft and golden, about 10 minutes.
- Stir in the squash, a pinch of salt, and 1 tablespoon of butter. Reduce the heat to medium-low, cover, and cook for 15 minutes, stirring occasionally. The squash should release enough liquid to stay very moist.
- Uncover, increase the heat to high, and cook, stirring constantly, until the excess liquid cooks away and the squash is the consistency of rustic mashed potatoes, about 5 minutes. Most of the squash should be smooth with a few larger, tender pieces mixed in.
- Remove from the heat, stir in the remaining 1 tablespoon of butter, and season generously with salt and pepper. Serve hot or at room temperature.