Pickled Winter Squash

These raw squash pickles make a great addition to a cheese board or as an acidic foil to richer foods like roasted roots or warm wheatberries.

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1 butternut squash, peeled
1 cup champagne vinegar
1/4 cup honey
2 tsp salt
sage, rosemary, or thyme (optional)


  1. But the squash in half and remove the seeds then slice the squash into paper thin ribbons
  2. Combine the other ingredients until dissolved
  3. Pour over the squash and herbs