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| 1 mittel | Butternut squash |
| 1/4 Tasse | balsamic vinegar |
| 2 Esslöffel | water |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | Pepper freshly ground |
| 2 Esslöffel | Mint chopped |
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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 diced it and then removed the skin - was much easier to do this way for me. Reggie
104745 Gmt
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