Simple Pickled Butternut Squash 涼拌冬南瓜絲

In Taiwan, I grew up eating a lot of pickles as condiments or as appetizers, especially in the summer, since most pickles are refreshing and cooling. Unlike the western style of pickle, they're not always pickled in vinegar, nor are they always made over a long period of time. In fact, most of my mom's pickles were made within just thirty minutes to an hour. The pickles that you see most often in Taiwan are cucumbers, cabbages and radishes. My mom loves making different types of pickled cucumbers; sometimes she makes them with sea salt, sometimes with salted plums, both of which I love!

Though one of my favourite pickled vegetables is cucumber, it's impossible for me to find Asian cucumbers this time of the year. Today, I'll show you how to use butternut squash to make the kind of pickles I grew up with. It's a very simple pickle in terms of taste and how it's made, while providing valuable nutrients and anti-oxidants. It has a crunchy texture (like a lot of traditional Taiwanese pickles)and a refreshing, mildly sweet squash flavour. It will certainly make for a nice accompaniment to any of your Asian dishes (click here to see my Taiwanese chicken dish)!

Simple Pickled Butternut Squash (6 servings)

about 12 oz/350 g butternut squash, skinned

A: 1/2 - 3/4 t  sea salt

    1/2 t         light brown sugar

2 t toasted sesame oil

1. Grate the butternut squash and transfer it to a glass container.

2. Add ingredients A and mix well with your hand or a tong. Cover the container and place it in the refrigerator for 30 mins to 1 hour. 

3. Take it out of the fridge and drizzle with the sesame oil. Serve it with your favourite Asian dish. 

*T = tablespoon, t = teaspoon, C = cup


                                                                                               - Yvonne



涼拌冬南瓜絲 (6人份)

已去皮的冬南瓜 350 g/12 oz (在台灣的朋友們,可以使用一般的南瓜)

A: 海鹽  1/2 - 3/4 小匙

    紅糖  1/2 小匙

香麻油    2 小匙

1. 將冬南瓜削成絲,放入玻璃容器中。

2. 加入A料用手或夾子拌勻,蓋上蓋子放置冰箱約30分鐘至1小時。

3. 將醃好的冬南瓜從冰箱取出,淋上香麻油即可與你喜歡的小吃或菜餚搭配食用。

                                                                                               - Yonnve

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