Butternut Squash with Balsamic Vinegar, Cashew Nuts, Black Pepper, Black Grapes and Garlic
Ingredients
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1 Butternut squash
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4/5 cup (100 ml ) balsamic vinegar
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¼ (50 ml) water
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Black raisin, to taste
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Chopped garlic, to taste
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Cashew nuts, to taste
Preparation
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1. Peel squash and cut into small cubes.
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2. Cook the cubes with vinegar and water.
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3. Add raisins, chopped garlic and stew.
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4. When cooked, stir in cashews.
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5. Salt and pepper.
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6. Serve as an appetizer with a salad or pâté.
