This was March 23rd, 2016 (Sorry so late)
I was asked to go on CBC's All in a Day's D is for dinner segment again. W00T and Terror! This time the format was going to be different. I was to create a recipe with a listener requested food item. The crux is that it was a hard to find item or possibly hard to cook with item. Listeners wrote in what they wanted recipes for and I had to create it.
So I was told I needed to create something with raw butternut squash. What?!?! who eats this? lol
So the challenge is on, sure it is March again, just after Kingdom A&S, and I have hurt my back. Seriously. I can't walk or do my 5K walking. It was BAD. :(
Okay so, I do a bit of research on using raw butternut squash, there is some stuff out there, but people want the texture to remain the same, crisp. So, I decide to do a pickled butternut squash, make them into matchsticks and do a nice Tudor spicing, since really Butternut squash is not a period squash. Hello New World!
Here is my recipe.
|Pickled Butternut Squash|
Erin's Refrigerated Pickled Butternut SquashIngredients:
- 1 butternut squash
- 1 cup cider vinegar
- 1 cup water
- ⅓ cup honey
- 1 tbsp. sea or kosher salt
- 8 green cardamom pods (4 opened to get the seeds, 4 full pods)
- a pinch of saffron
- 2 cloves
- 2 long peppers (can also use black peppercorns)
- 1 bay leaf
- 1 cinnamon stick, cut in half
- Peel the squash and cut off the neck.
- Slice the squash into ¼-inch matchsticks (you can also cube, but it may take longer for the flavour to infuse the squash).
- Place squash matchsticks in a bowl, sprinkle with some salt to get the excess water out, and let rest for 20 minutes.
- While the squash rests, begin the brine. In a saucepan, bring the cider vinegar, water, salt and honey to a simmer until the honey melts.
- As it heats up, drain and rinse the squash and dry with paper towels.
- Divide the cardamom, cloves, saffron, peppers, bay leaf and cinnamon sticks between two Mason jars.
- Put the squash matchsticks in the jars and top with the brine, leaving ½-inch of space at the top of each jar.
- Let cool and place in the refrigerator. Let sit overnight or longer.
|Me waiting to go on the air.|
Raw Butternut Squash Done 3 Ways Challenge