Pickled butternut squash probably sounds like a weird one, but (as long as you don’t hate fennel seed) it’s great, and works wonderfully in pasta salad!

Ingredients:

• 3 pounds butternut squash, peeled, seeded, and cut into 3/4″ cubes
• 2 tablespoons kosher salt
• 8 sprigs fresh oregano
• 2 1/2 cups white wine vinegar
• 1 cup honey
• 2 teaspoons fennel seeds
• 1 teaspoon crushed red pepper
• 8 black peppercorns
• 3 cloves garlic, roughly chopped
• 1 bay leaf

Our squash was actually cut smaller, which is fine, but don’t go bigger than 3/4 of an inch – if the cubes are too big, they may not cook sufficiently while processing in the hot water bath.

In a large bowl, stir the squash with the salt until evenly coated and let sit at room temperature 3-4 hours. I didn’t manage to take a before picture, but it reduces in size a noticeable amount.

Transfer to a colander and rinse well with cold water. Drain, and place the squash into 4 clean pint jars, adding 2 springs of oregano to each jar, and leaving a 1/2″ headspace at the top.

In a large stainless-steel, enamel, or nonstick pot, combine all the remaining ingredients and bring to a boil over medium-high heat. Cook, stirring, until the honey dissolves, then reduce the heat to low. Cover, and simmer for 10 minutes. Remove the pot from the heat, fish out the bay leaf, and discard.

Ladle the hot vinegar mixture into the jars, using a canning funnel if you have one, and maintaining the 1/2″ headspace. Distribute the remaining spices among the jars, wipe the rims, and place on lids.

Process the jars for 10 minutes in a hot water bath canner, starting the timer when the water returns to a boil after adding the jars. Remove the jars from the canner and let cool overnight. Mark/label, and let stand at room temperature for at least 3 weeks before opening.

To make a great pasta salad, combine baby spinach, cooked bow tie pasta, halved cherry tomatoes, thinly sliced red onion, a bit of minced garlic, some grated parmesan cheese, and the squash. Stir together with the pickling liquid, adding more liquid to taste. The combo doesn’t need any oil or mayo to work, plus it’s mostly vegetables, so it’s a fairly healthy pasta salad, and one even some picky coworkers liked! I will definitely be making it again!

Pickled Butternut Squash

From Better Homes & Gardens.

• 3 pounds butternut squash, peeled, seeded, and cut into 3/4″ cubes
• 2 tablespoons kosher salt
• 8 sprigs fresh oregano
• 2 1/2 cups white wine vinegar
• 1 cup honey
• 2 teaspoons fennel seeds
• 1 teaspoon crushed red pepper
• 8 black peppercorns
• 3 cloves garlic, roughly chopped
• 1 bay leaf

Our squash was actually cut smaller, which is fine, but don’t go bigger than 3/4 of an inch – if the cubes are too big, they may not cook sufficiently while processing in the hot water bath.

In a large bowl, stir the squash with the salt until evenly coated and let sit at room temperature 3-4 hours. I didn’t manage to take a before picture, but it reduces in size a noticeable amount. Transfer to a colander and rinse well with cold water. Drain, and place the squash into 4 clean pint jars, adding 2 springs of oregano to each jar, and leaving a 1/2″ headspace at the top.

In a large stainless-steel, enamel, or nonstick pot, combine all the remaining ingredients and bring to a boil over medium-high heat. Cook, stirring, until the honey dissolves, then reduce the heat to low. Cover, and simmer for 10 minutes. Remove the pot from the heat, fish out the bay leaf, and discard.

Ladle the hot vinegar mixture into the jars, using a canning funnel if you have one, and maintaining the 1/2″ headspace. Distribute the remaining spices among the jars, wipe the rims, and place on lids.

Process the jars for 10 minutes in a hot water bath canner, starting the timer when the water returns to a boil after adding the jars. Remove the jars from the canner and let cool overnight. Mark/label, and let stand at room temperature for at least 3 weeks before opening.