Marinated Butternut Squash

Recipe Ingredients

1 cup	198g / 7oz	Butternut squash (medium)
1/4 cup	59ml	Balsamic vinegar
2 tablespoons	30ml	Water
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper - freshly ground
2 tablespoons	30ml	Mint - chopped

Recipe Instructions

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.

Source:
Cooking Light, Nov/Dec 1994, page 180

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