Ingredients

Instructions

  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.