Pickled Butternut Squash

Cuisine: American

Category: vegetable

Servings: 8


1 small butternut squash
8 oz. sugar
6 oz. water
6 oz. cider vinegar
1/4 tsp. nutmeg


Peel and seed squash; trim into 8 small wedges. Combine remaining ingredients; pour over squash. Cover; refrigerate for 12 hours. Place in saucepan; heat to boiling. Remove from heat; let squash cool in liquid.

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