Oil-preserved butternut squash with mint from Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions (page 42) by Domenica Marchetti

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on November 29, 2017

    This is a unique pickle. The flavor of the butternut squash is preserved and it still has a lot of texture. Now just what to do with it.

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