Great-Aunt Vashti's Browned Squash

Last night, I attempted once again to re-create an old family recipe... My Great-Aunt Vashti's Browned Squash! To get the intense browning that she did, I have to cook it low and slow on the stove-top. If the temp is not just right, it will burn and you'll end up with a bitter flavor. I discovered that I don't have the patience to cook this dish often! It took me 2 hours to even get close!

Aunt Vashti used:

Yellow Squash... about 4 or 5 

3 T butter

1 onion, minced 

Basil

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! :-)