Pickled Butternut Squash

Use this zesty pickle as part of an antipasto plates or as an piquant accompaniment to rich pork sandwiches.

  • Total Time:
  • Servings: 3 cups
  • Time(Other): Plus overnight pickling

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  • 12 ounces butternut squash, peeled and cut into 1/8-inch-thick slices
  • 1/4 sweet onion, thinly sliced
  • 6 dried pequin chiles, or other small dried chiles
  • 3/4 cup white vinegar
  • 1/2 cup water
  • 2 teaspoons sugar
  • 1 teaspoon salt

How to make this recipe

  1. Cook the squash in a medium pot of salted boiling water for 2 minutes. Drain in a colander and run under cold running water until cool. Drain well.

  2. Pack the squash, onions and chiles in a 4-cup container.

  3. Put the vinegar, water, sugar and salt in a small pot and bring to a boil over moderately high heat. Boil, stirring, until sugar and salt are dissolved. Pour the boiling vinegar over the squash mixture. Let cool completely, then seal tightly and refrigerate for 1 day before serving.

Make Ahead

The pickled butternut squash can be made up to 1 week ahead and refrigerated in an airtight container.


Tiny pequin chiles can be found in some Latin American and spice markets. Any small dried chile may be substituted.

Contributed By Photo © Guy Ambrosino Published September 2014

471178 recipes/pickled-butternut-squash 2014-02-19T22:41:45+00:00 Kate Winslow pickling|barbecue-cookout|sauces-and-condiments|side-dishes|gluten-free|healthy|make-ahead|vegetarian|web-exclusive september-2014 recipes,pickled-butternut-squash 471178

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