Fried squash

Ingredients:

• 3 tablespoons unsalted butter
• 700 g of squash
• 1 shallot, thinly sliced
• 0.5 cups dry white wine or water
• 2 tbsp chopped fresh parsley

Preparation:

1. In a large skillet over medium heat, melt the butter. Add the squash, toss to coat, cover, and cook, stirring occasionally, until the squash begins to soften, about 5 minutes.
2. Add the shallots, 1 teaspoon salt, and a few grinds of black pepper. Cover and cook, stirring occasionally, until the shallots are soft and translucent and the squash is tender and beginning to brown around the edges, 5 to 6 minutes.
3. Pour in the wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook until the wine has evaporated slightly, about 5 minutes. Transfer the squash and sauce to a serving platter. Sprinkle with parsley, salt, and pepper.