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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.


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  1. In a large
  2. Heavy saucpan
  3. Melt 1 tbs of the butter over low heat
  4. Add the wine and garlic
  5. Cook
  6. Covered
  7. Over low heat
  8. Stirring occasionally
  9. About 20 minutes
  10. The garlic should turn golden-brown
  11. But should not burn
  12. Mash the garlic with a fork
  13. Add the remaining 2 tbs butter and the squash
  14. Gently mix to coat
  15. Cook
  16. Covered
  17. Over low heat
  18. Stirring occasionally
  19. Until the squash is tender
  20. About 20 minutes
  21. Add salt and pepper to taste and sprinkle with the parsley just before serving
  22. Serve hot

Step 10

Total Time in Minute 65

Ingredients Count 6

cooking zucotte

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White wine


Butternut squash

Salt & freshly ground black pepper

Fresh parsley

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