October 14, 2009
Edited by: Melissa Peterman, Helen Pitlick
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Yield: 6 servings
[edit] Ingredients
1 |
medium butternut squash |
¼ |
cup balsamic vinegar |
2 |
tablespoons water |
½ |
teaspoon salt |
½ |
teaspoon freshly ground pepper |
2 |
tablespoons Fresh mint, chopped |
[edit] Preparation
Step 1 |
Peel skin from the squash and cut it in half. Carefully remove the seeds and stringy matter inside. 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. |
[edit] About Marinated Butternut Squash
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