How to make it

  • Saute the onions in the olive oil (with butter added for flavor). Continue to cook until soft and just slightly caramelized, about 4-5 minutes. Add the brown sugar, jerk seasoning, and salt & pepper. Stir to combine well.
  • Lower heat, then add the squash rounds; cover and cook for about 20 minutes, until the squash is very tender (add chicken broth or water if necessary.) Remove the cover and let the juices evaporate slightly and form a thick glaze.

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