Pickled Squash with Lemon Grass

Name: Pickled Squash with Lemon Grass
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon black peppercorns; 340 grams butternut squash; 6 stalks fresh lemon grass (about 1/2 pound total); 473 milliliters seasoned rice vinegar; 2 Tbsps sugar

Pickled Squash with Lemon Grass is a gluten free, fodmap friendly, and vegan side dish. This recipe serves 10. One serving contains 44 calories, 1g of protein, and 0g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up seasoned rice vinegar, butternut squash, sugar, and a few other things to make it today.

Instructions

With a vegetable peeler, pare skin from squash and discard; cut squash in half and scoop out and discard seeds.

Ingredients you will need

Vegetable

Squash

Seeds

Equipment you will use

Peeler

Cut squash into matchstick-size pieces (1/4 in. by 1/4 in. by 2 in.).

Ingredients you will need

Squash

Rinse lemon grass and pull off tough outer layers.

Ingredients you will need

Lemon Grass

Cut off stem ends and coarse leaves.

Cut stalks into 1-inch pieces.

In a 1-quart glass measure, stir together lemon grass, vinegar, sugar, and peppercorns.

Ingredients you will need

Lemon Grass

Peppercorns

Vinegar

Sugar

Heat in a microwave oven at full power (100%) until mixture boils, 3 to 4 minutes total. At once, add squash, and let stand until tender-crisp to bite, about 15 minutes.

Ingredients you will need

Squash

Equipment you will use

Microwave