1 Butternut squash
100 ml balsamic vinegar 6 years Antica from Bisini Gambetti
50 ml water
Black grapes, to taste
Chopped garlic, to taste
Cashew nuts, to taste
Ground black pepper, to taste
Salt, to taste
Peel squash and cut into small cubes.
Cook the cubes with vinegar and water.
Add raisins, chopped garlic and stew.
When cooked, stir in cashews.
Salt and pepper.
Serve as an appetizer with a salad or pâté.