Pickled Fried Butternut Squash
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.
Put vinegar, salt, sugar, and 3 cups water in a saucepan and heat over medium-low heat until salt and sugar dissolve.
Peel squash with a vegetable peeler.
Cut in quarters crosswise and scrape out seeds.
Cut quarters in half, then into 1/4-in.-wide slices.
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.
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.
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.
Make ahead: Up to 1 day, chilled.