Marinated Butternut Squash

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.