Active Time
N/A
Total Time
20 MIN
Yield
Serves : 3 cups
© Guy Ambrosino

How to Make It

Step 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.

Step 2    

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

Step 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.

Notes

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

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