Pickled Fried Butternut Squash

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
11%
Pickled Fried Butternut Squash
60 min.
10
113kcal

Suggestions


Are you ready to elevate your side dish game with a unique and flavorful twist? Look no further than our Pickled Fried Butternut Squash! This delightful recipe merges the rich, earthy taste of butternut squash with the zesty notes of a homemade pickling brine. It's not just a dish; it’s an experience that brings together a medley of textures and flavors that will leave your taste buds dancing.

What makes this dish truly special is its versatility. Perfect for any occasion, whether you’re hosting a cozy holiday dinner or simply enjoying a weekend meal with family, this side dish will impress even the pickiest eaters. Plus, it’s vegetarian, vegan, gluten-free, and dairy-free, making it suitable for a variety of dietary preferences.

The beautifully fried squash is tender yet crispy, offering a satisfying crunch with every bite. Infused with aromatic sage and garlic, each layer of this dish brings a comforting warmth and complexity that will elevate your dining experience. And with just a little prep time, you can prepare a stunning dish that can be made a day in advance, allowing the flavors to meld beautifully. Don’t miss out on the chance to try this delicious Pickled Fried Butternut Squash – it may just become your new go-to side!

Ingredients

  • 2.5 lbs butternut squash 
  • cup clear filtered
  • 20  sage leaves fresh
  • 10  garlic cloves peeled
  • tablespoons kosher salt 
  • 10 servings olive oil for frying
  • tablespoons sugar 

Equipment

  • paper towels
  • sauce pan
  • pot
  • loaf pan
  • kitchen thermometer
  • peeler

Directions

  1. Put vinegar, salt, sugar, and 3 cups water in a saucepan and heat over medium-low heat until salt and sugar dissolve.
  2. Let cool.
  3. Peel squash with a vegetable peeler.
  4. Cut in quarters crosswise and scrape out seeds.
  5. Cut quarters in half, then into 1/4-in.-wide slices.
  6. Cut in half again.
  7. 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.
  8. 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.
  9. 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.
  10. Make ahead: Up to 1 day, chilled.

Nutrition Facts

Calories113kcal
Protein4.48%
Fat22.44%
Carbs73.08%

Properties

Glycemic Index
14.01
Glycemic Load
5.39
Inflammation Score
-10
Nutrition Score
11.787391387898%

Flavonoids

Apigenin
0.01mg
Luteolin
0.02mg
Kaempferol
0.01mg
Myricetin
0.05mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:113.11kcal
5.66%
Fat:2.96g
4.55%
Saturated Fat:0.42g
2.59%
Carbohydrates:21.66g
7.22%
Net Carbohydrates:19.32g
7.03%
Sugar:9.81g
10.9%
Cholesterol:0mg
0%
Sodium:1401.66mg
60.94%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.33g
2.66%
Vitamin A:12054.49IU
241.09%
Vitamin C:24.75mg
30%
Manganese:0.35mg
17.53%
Copper:0.34mg
17.01%
Vitamin E:2.04mg
13.59%
Potassium:429.44mg
12.27%
Vitamin B6:0.21mg
10.59%
Magnesium:40.67mg
10.17%
Fiber:2.34g
9.35%
Vitamin B1:0.12mg
7.98%
Folate:30.71µg
7.68%
Vitamin B3:1.38mg
6.91%
Calcium:63.03mg
6.3%
Iron:0.93mg
5.18%
Vitamin B5:0.47mg
4.71%
Phosphorus:43.95mg
4.4%
Vitamin K:2.98µg
2.84%
Vitamin B2:0.03mg
1.61%
Selenium:1.06µg
1.52%
Zinc:0.22mg
1.47%
Source:My Recipes