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.
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.