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Marinated Butternut Squash

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

10 min

Ready

40 min
Low 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
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¼ cup balsamic vinegar
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2 tablespoons water
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½ teaspoon salt
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½ teaspoon black pepper
freshly ground
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2 tablespoons mint leaves
chopped
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Ingredients

Amount Measure Ingredient Features
1 medium butternut squash
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59 ml balsamic vinegar
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3E+1 ml water
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2.5 ml salt
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2.5 ml black pepper
freshly ground
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3E+1 ml mint leaves
chopped
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 240% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 202mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 79% Vitamin C 9%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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