Squash With Yogurt Sauce and Frizzled Onions

Ingredients

• 2 medium red onions, thinly sliced
• 10 Tbsp. extra-virgin olive oil, divided
• Kosher salt
• 1 acorn squash, halved, seeded, cut into 1" wedges
• 1 delicata squash, cut into 1" rings, seeded
• 1 Tbsp. honey
• ¾ tsp. Aleppo-style pepper
• 1½ cups plain whole-milk Greek yogurt
• 1 garlic clove, coarsely chopped
• ½ bunch dill, coarsely chopped, plus more for serving
• ½ cup Castelvetrano olives, pitted, smashed, plus 1 Tbsp. olive brine
• 3 cups cooked brown rice

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