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.
Ingredients
1 butternut squash, peeled
1 cup champagne vinegar
1/4 cup honey
2 tsp salt
sage, rosemary, or thyme (optional)
Method
- But the squash in half and remove the seeds then slice the squash into paper thin ribbons
- Combine the other ingredients until dissolved
- Pour over the squash and herbs
