Recipe: Marinated Butternut Squash
- 1 md Butternut squash
- 1/4 c Balsamic vinegar
- 2 tb Water
- 1/2 ts Salt
- 1/2 ts Pepper; freshly ground
- 2 tb 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.
Number of servings (yield): 4
Meal type: brunch
Culinary tradition: USA (General)
My rating: 5 stars: ★★★★★ 1 review(s)