Zucotte

READY IN: 1hr 5mins
Bergy
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!

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

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a