Ingredients for 4-5 people:800 g squash flesh
2 sprigs of rosemary2 cloves of garlic100 ml white wine5-6 tbsp Extra Virgin Olive Oil salt and pepper
Cut the squash in half; use a spoon to remove the seeds and filaments from the centre, then cut the skin off with a knife and chop the flesh into large pieces. Put a heavy-bottomed frying pan on the stove with the oil and cloves of garlic “in camicia” (literally “with their shirt on”, not peeled, just crushed), let them begin to brown and then remove them. Now add the squash and the leaves from the sprigs of rosemary, and sauté for roughly 10 minutes, seasoning with salt and pepper. Turn up the heat, add the white wine and let it evaporate. Then lower the heat again and cook for about another 10 minutes, stirring from time to time. Serve the squash straight away, piping hot.