Recipe - Marinated Butternut Squash

1 md Butternut squash
One fourth cup Balsamic vinegar
2 tablespoon Water
One half teaspoon Salt
One half teaspoon Pepper; freshly ground
2 tablespoon Mint; chopped

Recipe by: Donna Nicoletti in Eat More, Weigh Less pg. 258 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 saute 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.

This is quite good. I didn't peel away the skin just minced it and then
removed the skin was much easier to do this way for me. Reggie Submitted
By DONNA@WEBSTER.DEMON.CO.UK On TUE, 31 OCT 1995 104745 GMT

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