Pickled Fried Butternut Squash

Name: Pickled Fried Butternut Squash
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Global
Ingredients: 1 kilograms small butternut squash (about; 237 milliliters clear, filtered apple cider vinegar; 20 fresh sage leaves; 10 garlic cloves, peeled; 2 Tbsps kosher salt; 10 servings Olive oil for frying; 6 Tbsps sugar

Pickled Fried Butternut Squash is a gluten free, dairy free, and vegetarian side dish. One serving contains 199 calories, 1g of protein, and 2g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 10. If you have butternut squash, olive oil, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Put vinegar, salt, sugar, and 3 cups water in a saucepan and heat over medium-low heat until salt and sugar dissolve.

Ingredients you will need

Vinegar

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Let cool.

Peel squash with a vegetable peeler.

Ingredients you will need

Vegetable

Squash

Equipment you will use

Peeler

Cut in quarters crosswise and scrape out seeds.

Ingredients you will need

Seeds

Cut quarters in half, then into 1/4-in.-wide slices.

Cut in half again.

Pour enough oil into a large deep pot to come at least 3/4 in. up sides; heat to 325 on a deep-fry thermometer. Fry squash in batches, turning often, until tender and golden brown, 3 to 5 minutes.

Ingredients you will need

Squash

Cooking Oil

Equipment you will use

Kitchen Thermometer

Pot

Drain on paper towels. Fry sage until crisp, about 45 seconds; drain. Fry garlic until golden, 1 to 2 minutes; drain. Save oil for another use.

Ingredients you will need

Garlic

Sage

Cooking Oil

Equipment you will use

Paper Towels

Layer squash into a terrine or glass loaf pan (at least 1 1/2-qt. size). Top with garlic and sage and pour in enough cooled brine to cover by 1/2 in. Chill at least 1 hour.

Ingredients you will need

Garlic

Squash

Brine