Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

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.

Ingredients Nutrition

  • 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


  1. In a large, heavy saucpan, melt 1 Tbs of the butter over low heat.
  2. Add the wine and garlic.
  3. Cook, covered, over low heat, stirring occasionally, about 20 minutes.
  4. The garlic should turn golden-brown, but should not burn.
  5. Mash the garlic with a fork.
  6. Add the remaining 2 Tbs butter and the squash.
  7. Gently mix to coat.
  8. Cook, covered, over low heat, stirring occasionally, until the squash is tender, about 20 minutes.
  9. Add salt and pepper to taste and sprinkle with the parsley just before serving.
  10. Serve hot.
Most Helpful

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!

mermaidmagic October 25, 2004

For flavor this is a 5 star plus but I had trouble getting the squash to cook within the set time of 2o minutes with no added moisture in the pan.. I used a butternut squash and pre baked it for 25 minutes to make it easier to peel. Did not use butter but a no oil spray. mashed the garlic after cooking it in the wine Mmmm added the squash again with the no oil spray but even on low heat it didn't look like it would cook in time so added 1/4 cup of wine covered and let it steam - The wine cooked off do I added apprx another 1/4 cup - The squash was perfect after 20 minutes -still had a bit of firm texture. I used a German Reisling wine. Definitedly a do again recipe - Great Flavor & Appearance Thanks Roosie for posting

Bergy April 09, 2009

Wonderful!!! The squash was very tender and I didn't smash the garlic cloves at all. Will definitely be making this one again. Hardest part was peeling the squash. Thank you!

nemokitty April 07, 2009