Ingredients
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3
-
2
-
10
-
1
-
-
3
-
-
-
-
-
-
-
-
-
Directions
Zucotte, 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 , For flavor this is a 5 star plus but I had trouble getting the squash to cook within the set time of 2o minutes with no added moisture in the pan used a butternut squash and pre baked it for 25 minutes to make it easier to peel Did not use butter but a no oil spray mashed the garlic after cooking it in the wine Mmmm added the squash again with the no oil spray but even on low heat it didn’t look like it would cook in time so added 1/4 cup of wine covered and let it steam – The wine cooked off do I added apprx another 1/4 cup – The squash was perfect after 20 minutes -still had a bit of firm texture used a German Reisling wine Definitedly a do again recipe – Great Flavor & Appearance Thanks Roosie for posting
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Steps
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1
Done
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In a Large, Heavy Saucpan, Melt 1 Tbs of the Butter Over Low Heat. |
|
2
Done
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Add the Wine and Garlic. |
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3
Done
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Cook, Covered, Over Low Heat, Stirring Occasionally, About 20 Minutes. |
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4
Done
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the Garlic Should Turn Golden-Brown, but Should not Burn. |
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5
Done
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Mash the Garlic With a Fork. |
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6
Done
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Add the Remaining 2 Tbs Butter and the Squash. |
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7
Done
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Gently Mix to Coat. |
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8
Done
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Cook, Covered, Over Low Heat, Stirring Occasionally, Until the Squash Is Tender, About 20 Minutes. |
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9
Done
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Add Salt and Pepper to Taste and Sprinkle With the Parsley Just Before Serving. |
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10
Done
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Serve Hot. |
