RECIPE: LACTO-FERMENTED BUTTERNUT SQUASH WITH SAGE

Step 1

Using a large, sharp knife, cut the stem end and bottom from the squash. Set the squash on a stable cutting surface and cut off the outer peel with the knife. Save one piece of the peel. This will act as a starter.

Step 2

Cut the squash in half and remove the seeds and fibers from the center.

Step 3

Chop the squash into 1 inch cubes and place in the fermenting jar. Include the saved piece of peel from the last step. Addthe remaining ingredients and shake to mix. Press weights on top of the squash to keep them submerged.

Step 4

Cover with lid (with airlock if you have one) and allow to ferment for at least 1 week at room temperature. Ferment longer for softer, stronger tasting squash, but no longer than 3 weeks.