Print Options:

Pickled Fried Butternut Squash





Yields
Serves 10 to 12



Total Time
1 hr

In Northern Italy, the quick pickling technique called carpione is traditionally used to preserve fish but works with any firm-fleshed seasonal vegetable, says Bronwen Hanna-Korpi, Belcampo's butcher shop and restaurant manager. She also likes to cook zucchini and even pork cutlets this way.

su-Pickled Fried Butternut Squash




Photo: Brown Cannon III
 1 cup clear, filtered apple cider vinegar
 2 tablespoons kosher salt
 6 tablespoons sugar
 1 small butternut squash (about 2 1/2 lbs.)
  Olive oil for frying
 20 to 30 fresh sage leaves
 10 to 12 garlic cloves, peeled
Step 1
1

Put vinegar, salt, sugar, and 3 cups water in a saucepan and heat over medium-low heat until salt and sugar dissolve. Let cool.

Step 2
2

Peel squash with a vegetable peeler. Cut in quarters crosswise and scrape out seeds. Cut quarters in half, then into 1/4-in.-wide slices. Cut in half again.

Step 3
3

Pour enough oil into a large deep pot to come at least 3/4 in. up sides; heat to 325° on a deep-fry thermometer. Fry squash in batches, turning often, until tender and golden brown, 3 to 5 minutes. Drain on paper towels. Fry sage until crisp, about 45 seconds; drain. Fry garlic until golden, 1 to 2 minutes; drain. Save oil for another use.

Step 4
4

Layer squash into a terrine or glass loaf pan (at least 1 1/2-qt. size). Top with garlic and sage and pour in enough cooled brine to cover by 1/2 in. Chill at least 1 hour.

Step 5
5

Make ahead: Up to 1 day, chilled.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 97Calories from Fat 56
% Daily Value *
Total Fat 6.4g10%

Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 257mg11%
Total Carbohydrate 11g4%

Dietary Fiber 1.4g6%
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.