Marinated Butternut Squash
Yield
6 servingsPrep
10 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium | butternut squash |
*
|
| ¼ | cup | balsamic vinegar |
|
| 2 | tablespoons | water |
|
| ½ | teaspoon | salt |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 2 | tablespoons |
mint leaves
chopped |
|
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Directions
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 sauté 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.
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