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Marinated Butternut Squash

Ingredients: 1 medium Butternut squash 1/4 Cup(s) Balsamic vinegar 2 Tablespoon(s) Water 1/2 Teaspoon(s) Salt 1/2 Teaspoon(s) Pepper, freshly ground 2 Tablespoon(s) Fresh mint, chopped Directions: Peel skin from the squash and cut it in half. Carefully remove the seeds and stringy matter inside. 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.
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