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Sweet Pickled Squash

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.


Inspired by recipe from Savory Sweet: Simple Preserves from a Northern Kitchen by Beth Dooley & Mette Nielsen

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912