MARINATED BUTTERNUT SQUASH
This is fat-free and vegetarian, with a little twist on preparation of a sweeter vegetable.
1 md Butternut squash
1/4 c Balsamic vinegar
2 tb Water
1/2 tsp Salt
1/2 tsp Pepper; freshly ground
2 tbs Mint; fresh and chopped
Peel skin from the squash and cut it in half. Carefully remove the seeds and stringy matter. Peel squash and dice into small cubes.
Heat the balsamic vinegar, water, salt and pepper in a saute pan. Add the squash and stir until heated thoroughly, do not overcook, it should stay firm.
Remove the squash and liquid from the heat and put into a bowl. Cool completely.
Add the chopped mint, toss and serve.
