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Braised Garlicky Winter Squash /Butternut

Braised Garlicky Winter Squash ("Zucotte")

serves 4

3 tbsp. butter
2 tbsp. white wine
10 cloves garlic (heck, might as well use the whole head)
1 1/4 lbs. butternut or other winter
squash, peeled, seeded, diced
salt & freshly ground black pepper
3 tbsp. chopped fresh parsley
Melt 1 tbsp. of the butter in a large heavy skillet over low heat. Add the wine and garlic. Cook, covered, stirring occasionally, 20 minutes. The garlic will brown slightly but should not burn. Mash the garlic with a fork. Stir in the remaining 2 tbsp. butter and the squash. Toss thoroughly to coat. Cook covered, stirring occasionally, until the squash is tender, about 20 minutes. Add salt and pepper to taste, and sprinkle with the parsley.




 

 

 

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