Miso Butter Zucchini and Squash

Heat a skillet to medium heat and add olive oil.

Add onions with salt and pepper and sauté until the onions begin to soften, about 2-3 minutes.

Slice zucchini and squash into 1” thick rounds and then add to the pan and stir to combine with the onions.

Spread the zucchini and squash into a single layer to create a good caramelization on each surface of the vegetables on both sides. If the pan is too crowded the zucchini and squash will steam and not get a good color on each side and end up with a softer texture.

Cook for 3-4 minutes on the first side and then flip to cook on the second side for another 2 minutes.

Meanwhile make the miso butter by combining the butter and miso paste until smooth.

When vegetables are almost done cooking, melt in the miso butter in the skillet and stir to combine the butter with the vegetables until thoroughly coated.

Serve immediately.