2 1/2 cups chopped onion
1 1/2 teaspoons dried marjoram
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 1/2 cups milk
1/2 cup butter, softened
1 teaspoon ground nutmeg
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried salt
1/8 cup olive oil
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
In a small saucepan, combine onion, marjoram, rosemary and thyme. Stir over medium heat, stirring constantly, until onion is tender. Remove from heat and stir in milk and butter. Reduce heat to medium and stir in nutmeg, basil and rosemary. Return mixture to medium heat and stir in salt and olive oil.
Brush mixture with water and sprinkle mixture over squash and onions. Chill in refrigerator 8 hours before serving. Sprinkle with basil and oregano.