Peel the skin from the squash and cut it
in half. Carefully remove the seeds and stingy matter. Cut the squash
into medium dice from the center.
In a sauté 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 and serve as a garnish or side dish.
You will need a nonstick baking dish for
this gratin if you want to unmold it. If not, simply serve it from the