Marinated Butternut Squash

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Marinated Butternut Squash

 

1 medium butternut squash

1/4 cup balsamic vinegar

2 tablespoons water

1/2 teaspoon salt

1/2 teaspoon pepper, freshly ground

2 tablespoons mint, chopped

 

Peel skin from the squash and cut it in half. Carefully remove the seeds and

stringy matter. Cut the squash into medium dice from the center. In a saute pan,

put the balsamic vinegar and water, salt and pepper, and heat. Add the squash

and cook for just a few minutes; it should remain firm. Remove the squash and

liquid from the heat and put into a separate bowl. Cool completely. Add the

chopped mint and serve as a garnish or side dish. Serves 6.