A unique way to sweeten up your squash. Add some dried cranberries to this dish and it’s perfect for your holiday menu!
1 cup apple cider vinegar
1 cup water
½ cup lime juice
1 Tbsp finely grated lime zest
1 tsp crushed red pepper flakes
½ cup sugar
1 ¼ lbs butternut squash, peeled, seeded and medium diced (4 cups)
1 teaspoon whole allspice
1 teaspoon black peppercorns
1, 1-inch piece of ginger peeled and thinly sliced
Combine water, vinegar, lime juice, lime zest, crushed red pepper flakes and sugar in a small saucepan and bring to a boil over medium high heat.
Lower heat to medium and add squash cubes.
Place allspice, black peppercorns and ginger into a small square of cheesecloth, tie off and add to mixture.
Simmer until squash is fully cooked, about 30 minutes.
Remove from heat, discard spice bag and serve.