We all think of butternut squash as sweet and soft because we're so used to roasting it. But it's a snappy, tart surprise when pickled in crunchy little cubes.
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Casey Barber is the editor of Good. Food. Stories., a freelance food writer and recipe developer, and the author of Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats.
