Butternut Squash with White Balsamic Vinegar, Ginger and Vanilla
Ingredients
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1 Butternut squash
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4/5 cup (200 ml) white balsamic vinegar
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15 ml (1 tbsp) water
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30 ml (2 tbsp) caster sugar
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1 vanilla bean
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Fresh ginger, 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, water and sugar for about 2 hours.
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3. Add fresh ginger and vanilla at the end of the cooking.
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4. Serve with blue cheese or dark chocolate.
