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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. butternut squash (about 1 large squash, cut in 1/2 inch dice)
- 1 sweet onion (medium, I used a Walla Walla, thinly sliced)
- 1 3/4 cups dry white wine
- 1 1/2 cups maple syrup (I used grade B)
- 3/4 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2/3 cup white wine vinegar
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