Aunt Vashti used:
Yellow Squash... about 4 or 5
3 T butter
1 onion, minced
3 cloves minced garlic
Salt and black pepper, to taste.
Cook in a sauce pan on medium low, stirring occasionally. I covered it for the first 30-45 minutes for it to cook down. Then let it simmer and turn golden brown. (about an hour to an hour and a half) Aunt Vashti's squash was always a deep bark brown, and caramelized to perfection! YUM!
Mine is not a brown as hers was, but like I said, I'm not as patient! :-)