Winter squash is wonderful roasted, fun to eat raw but even better when made probiotic and pickled through fermentation. A quick ferment, this adds complexity to cooked dishes and pickle platters alike.
This recipe makes a few small bottles of molasses. It also makes enough squash puree to make two to four “pumpkin” pies. Squash to use: any sweet-meat winter squash such as hubbard, delicata, acorn, butternut, or banana.
Love the holiday pumpkins and my favorite sweet potatoes? Can a few jars for your pantry. I hope to inspire others to work on their own fall canning! Thanksgiving; Pumpkin for pumpkin pie and sweet potatoes for casserole with marshmallows! Enjoy!