No-Cook Butternut Squash
GAPS, Vegan, Paleo, Grain Free, Dairy Free
- Prep: 30 minutes
- Inactive: 3+ days
- Yield: Variable
I’m always on the look out for new things to ferment, it’s the mad scientist in me. Recently I looked at a butternut squash on my counter that had been begging me to do something with it and thought, “What the heck.”
I’m telling you, this is delicious. If you are a fan of salads this ferment will become your new best friend. The squash does soften with fermentation, but it’s still a bit crunchy and lends great texture and flavor to your favorite salad.
- 1 medium butternut squash, or winter squash of your choosing
- 1 Tbsp sea salt for each 1 quart jar
- dechlorinated water
- Wash squash.
- Cut squash in half, remove seeds, and peel off the skin with a vegetable peeler or paring knife. Save a few pieces of the skin*. If you want you can save the seeds to roast later.
- Cube or julienne the squash as desired. If you shred it you will need to check it often to ensure the ferment does not turn alcoholic.
- Place the sea salt in the bottom of a 1 quart jar.
- Fill the jar to within 1 inch of the top with squash pieces. Add a few strips of the skin*. I like to lay them over the squash pieces and tuck the ends down, into the jar like a cover. Fill with dechlorinated water to cover the squash.
- Place lid on the jar finger tight. Repeat steps 3 through 5 as necessary to use as much of the squash as you want.
- Allow to ferment at room temperature for at least three days. Check every couple of days to release gas build up and for taste. When the flavor is to your liking transfer to cold storage.
- Enjoy in soups or on salads. Your imagination is the limit.
*Most of the bacteria reside on the outside of the squash. It will still ferment without a bit of the skin, but the squash will ferment more slowly. I did it both ways and each was a little different. If you are worried about it not fermenting correctly then definitely add the skin; otherwise it’s up to you. Leaving the skin out will create a more mild flavored end product.
Printed in Real Food Health Magazine | January / February 2015
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