Pickled Squash "Marmalade"
This condiment is tart and sweet, and is perfect to serve like a chutney or atchara, to cut the richness of a braised dish like beef stew. It can also be served as part of a cheese plate or worked into a salad.
550 g (4 cups) peeled and diced butternut squash, cut into 1/2 cm (1/4-inch) dice
300 g (1 1/2 cups) granulated sugar
125 mL (1/2 cup) white vinegar
1 whole lemon, cut in half
1 whole orange, cut in half
5 cm piece (2 inches) lemongrass, bruised with the back of a knife
1. Place the squash, sugar and vinegar in a medium saucepan and stir together over medium heat. Squeeze the juice from the lemon and orange into the pot, and then add the fruit to the pot (the zest will add great flavor). Stir in the piece of lemongrass and bring this up to a simmer. Reduce the heat, if needed, to simmer the squash gently, uncovered, and stirring occasionally for 35 to 40 minutes, until the syrup has thickened and the squash is glossy. (The mixture will thicken as it cools.) Remove the pan from the heat and discard the lemon, orange and lemongrass. Cool the “marmalade” to room temperature and then chill until ready to use.
2. The “marmalade’ will keep for up to 3 months, refrigerated.