Buttery Root Vegetable Ragout

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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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