Marinated Butternut Squash

Six ingredients and zero fat. This butternut squash side dish leans entirely on balsamic vinegar and fresh mint for flavor, and it works because the technique is dead simple but precise.

Diced squash gets a quick saute in balsamic vinegar and water, just long enough to take the raw edge off while keeping a firm bite. Overcook it and you’ve got mush. The squash then cools in the balsamic liquid, soaking up that sweet-tart flavor as it chills. The mint goes in at the end so it stays bright and fragrant instead of wilting into the warm liquid.

This is the kind of side that makes a roasted chicken or grilled pork chop feel like a restaurant meal. The vinegar brings acidity, the squash brings natural sweetness, and the mint ties it all together with a clean, cool finish.

Kitchen Tips

• Keep the dice uniform. Uneven pieces cook at different rates, leaving you with some crunchy and some falling apart.
• Cook only a few minutes. The squash should be fork-tender on the outside but still firm in the center. It continues softening as it cools in the liquid.
• Use good balsamic. Since it’s doing all the flavor work here, cheap balsamic with harsh acidity will taste thin. A mid-range aged balsamic makes a real difference.
• Chill completely before serving. The flavors develop and deepen as it sits. Make it a few hours ahead or even the night before.

Variations

• Warm version: Skip the chilling and toss the dressed squash with arugula for a warm fall salad.
• Add crunch: Scatter toasted pine nuts or pumpkin seeds over the top before serving.