“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.”
1hr 5mins

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.

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