1 butternut squash
1 cup red wine
2 tablespoons fat (vegan butter or oil) [optional]
Cut squash in half. Deseed and peel. Shred the squash in a food processor and add to a sauté pan with a lid. Pour the wine over the shredded squash, stir and cover. Heat on medium low-medium, steaming until the squash is soft (~7-10 minutes). Remove the lid and stir until a little carmelization has occurred. If you choose to add fat, do so at this time. Salt to taste and serve.