Winter squash braised with garlic:
Serves 4

1+1/4 pounds of butternut or other winter squash (Danish, acorn, banana) peeled, seeded and diced
3 tablespoons unsalted butter
10 cloves garlic, peeled
2 tablespoons white wine
Salt and freshly ground black pepper
3 tablespoons chopped fresh parsley

1. Melt 1 tablespoon of the butter in a large heavy skillet over low heat
Add the wine and garlic
Cook, covered, stirring occasionally, for 20 minutes
The garlic will brown slightly, but should not burn

2. Mash the garlic with a fork
Stir in the remaining 2 tablespoons 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