Marinated Butternut Squash

1. 1

   Peel skin from the squash and cut it in half.

2. 2

   Carefully remove the seeds and stringy matter inside.

3. 3

   Cut the squash into medium dice from the center.

4. 4

   In a saute pan, put the balsamic vinegar and water, salt and pepper, and heat.

5. 5

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

6. 6

   Remove the squash and liquid from the heat and put into a separate bowl.

7. 7

   Cool completely.

8. 8

   Add the chopped mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.