Marinated Butternut Squash
Yield
6 servingsPrep
10 minCook
10 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
butternut squash
|
*
|
| 59 | ml |
balsamic vinegar
|
|
| 3E+1 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 3E+1 | ml |
mint leaves
chopped |
|
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.
