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Pickled Squash with Lemon Grass

Yield Makes 2 cups; 8 to 10 servings
Notes: Discard tough lemon grass as you eat the pickled squash.


  • 3/4 pound butternut squash
  • 6 stalks fresh lemon grass (about 1/2 pound total)
  • 2 cups seasoned rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon black peppercorns

Nutrition Information

  • calories 77
  • caloriesfromfat 1.2 %
  • protein 0.6 g
  • fat 0.1 g
  • satfat 0.0 g
  • carbohydrate 19 g
  • fiber 0.5 g
  • sodium 952 mg
  • cholesterol 0.0 mg

How to Make It

  1. With a vegetable peeler, pare skin from squash and discard; cut squash in half and scoop out and discard seeds. Cut squash into matchstick-size pieces (1/4 in. by 1/4 in. by 2 in.).

  2. Rinse lemon grass and pull off tough outer layers. Cut off stem ends and coarse leaves. Cut stalks into 1-inch pieces.

  3. In a 1-quart glass measure, stir together lemon grass, vinegar, sugar, and peppercorns. Heat in a microwave oven at full power (100%) until mixture boils, 3 to 4 minutes total. At once, add squash, and let stand until tender-crisp to bite, about 15 minutes.

  4. Serve, or chill airtight up to 1 week.