Zucotte

1. 1

   In a large, heavy saucpan, melt 1 Tbs of the butter over low heat.

2. 2

   Add the wine and garlic.

3. 3

   Cook, covered, over low heat, stirring occasionally, about 20 minutes.

4. 4

   The garlic should turn golden-brown, but should not burn.

5. 5

   Mash the garlic with a fork.

6. 6

   Add the remaining 2 Tbs butter and the squash.

7. 7

   Gently mix to coat.

8. 8

   Cook, covered, over low heat, stirring occasionally, until the squash is tender, about 20 minutes.

9. 9

   Add salt and pepper to taste and sprinkle with the parsley just before serving.

10. 10

    Serve hot.

No nutritional information available.

No additional tips available.