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Three Things Thursday: Butternut Squash Edition
For this edition of Three Things Thursday, I'm focusing on one of my favorite vegetables, and showcasing its versatility. Here's this week's picks:
Butternut Squash Aigre-Doux
Aigre-doux involves a light pickling in a sweet-sour brine, often with spices. For this application, Blue Kale Road combines maple syrup with white wine and white vinegar and a crack of black pepper.
Aigre-doux involves a light pickling in a sweet-sour brine, often with spices. For this application, Blue Kale Road combines maple syrup with white wine and white vinegar and a crack of black pepper.
Pickled Butternut Squash, Two Ways
Speaking of pickling squash, From Scratch Club offers two options for fully pickled butternuts, sweet (refrigerator pickle) and savory (suitable for water bath canning).
Speaking of pickling squash, From Scratch Club offers two options for fully pickled butternuts, sweet (refrigerator pickle) and savory (suitable for water bath canning).
Butternut Squash 5-Spice Liqueur
For an altogether different kind of "pickling," Kitchen Konfidence converts squash into an aromatic liqueur. Tender butternut squash is steeped in vodka until fragrant. The infused vodka is then sweetened with a homemade syrup spiced with cinnamon, clove, black pepper, fennel and star anise.
For an altogether different kind of "pickling," Kitchen Konfidence converts squash into an aromatic liqueur. Tender butternut squash is steeped in vodka until fragrant. The infused vodka is then sweetened with a homemade syrup spiced with cinnamon, clove, black pepper, fennel and star anise.
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