Buttery Root Vegetable Ragout

Ingredients

• 4 tablespoons unsalted butter
• 1 large white onion, coarsely chopped
• 2 large garlic cloves, minced
• 1/2 small butternut squash, peeled and cut into 1/2-inch pieces (1 1/2 cups)
• 2 medium carrots, sliced 1/2 inch thick
• 1 small parsnip, sliced 1/2 inch thick
• 1 medium Yukon Gold potato, peeled and cut into 1/2-inch pieces
• 2 cups shredded Savoy cabbage
• 1 1/2 cups vegetable stock
• 1/4 cup dry white wine
• Salt and freshly ground pepper
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon snipped chives
• Couscous, for serving

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