Recipe by Roosie
A garlicky braised winter squash dish that could be served as a vegetarian main course or a side. From the book "Greene on Greens" by Bert Greene. Easy to make vegan by subbing margarine or oil for the butter.
Top Review by mermaidmagic
I have to update my review to say that I have made this dish many times now and it has become the family favorite. I don't want butternut squash any other way! One time I had some left over and used it the next evening, reheating it and mixing it with a cup of plain, cooked couscous. My family just loved the flavor. Thank you again Roosie, for bringing a healthy and enjoyable dish to my dinner table. Original review: This is a really nice flavored dish. Other than cutting the amount of garlic in half (to better suit our tastes), I followed this recipe exactly. The sweet squash, salt and garlic compliment eachother so well. It's perfect.. I will be making this many more times. Thanks for sharing!
- 3 tablespoons butter, divided
- 2 tablespoons white wine
- 10 cloves garlic, peeled
- 1 lb butternut squash or 1 lb other winter squash, peeled,seeded and cubed (smaller cubes=shorter cooking time)
- salt & freshly ground black pepper, to taste
- 3 tablespoons fresh parsley, chopped
Directions See How It's Made
- In a large, heavy saucpan, melt 1 Tbs of the butter over low heat.
- Add the wine and garlic.
- Cook, covered, over low heat, stirring occasionally, about 20 minutes.
- The garlic should turn golden-brown, but should not burn.
- Mash the garlic with a fork.
- Add the remaining 2 Tbs butter and the squash.
- Gently mix to coat.
- Cook, covered, over low heat, stirring occasionally, until the squash is tender, about 20 minutes.
- Add salt and pepper to taste and sprinkle with the parsley just before serving.
- Serve hot.