Cooking Journal

A cooking journal. Lightweight. Portable. Semantically versioned.

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Lacto-Fermented Butternut Squash Spread

This attempts to reproduce a fermented squash spread I had at at Bar Tartine forever ago. It’s also a great way to procrastinate on CSA squash.

For the cultured squash:

  • Peel a butternut squash and cut into ribbons or 1-inch blocks.
  • In a large sealable jar, add cut pieces and the squash top to a 5% salt brine (~800g total brine probably). Weigh down so that squash is submerged.
  • Wait!

After a month or more, when sample squash is sour and savory:

  • Peel and steam until tender a second butternut squash.
  • Add fermented squash, steamed squash, and 1/2 cup tahini (optional) to a food processor and process until smooth.
  • Add squash brine as needed for salt and texture.

Any remaining seeds here can be toasted in a neutral oil.

-Buro