With seven butternut squashes staring me down, I had to try to find a pickle-related recipe because this blog is starting to veer from it's mission. I've never had a squash relish before, and I had a bunch of ginger I haven't been able to use, so I thought I'd try this recipe. So simple and tasty....but I am looking for suggestions about what to eat it with. Any readers out there have any ideas? Pork chops? Leftover turkey? In a ground turkey empanada? In whole wheat burritos? On a piece of broiled bluefish?I have to say, I'm proudest of the photo, which I think turned out particularly well.
Ginger Squash Relish
Ginger Squash Relish
1/2 cup unseasoned rice vinegar
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon cayenne
2 lb butternut squash, peeled, seeded, and coarsely shredded (5 cups)
2 medium onions, grated (2/3 cup)
Stir together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then add remaining ingredients and toss well. Spoon relish into clean glass jars and cover quickly to let set. The flavors will mix well after about two days.
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon cayenne
2 lb butternut squash, peeled, seeded, and coarsely shredded (5 cups)
2 medium onions, grated (2/3 cup)
Stir together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then add remaining ingredients and toss well. Spoon relish into clean glass jars and cover quickly to let set. The flavors will mix well after about two days.
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