Zucotte

Directions

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.