Garden Goddess Fermented Acorn Squash Recipe
Here’s a yummy side dish to add to your Holiday dinners. We love making good tasting food that’s good for your gut.
1 small acorn squash
2 springs fresh Rosemary (removed from the stem)
1 tsp Celtic sea salt (or to taste)
1 tsp (fermented) garlic (or to taste)
1 tsp cracked pepper (or to taste)
Peel the squash, cut it in half, and remove the seeds from the center. Don’t the seeds. You can roast them in the oven with butter and whatever seasoning you want). Chop, shred, and salt the squash. Pack it in a mason jar and fill it with a 2% brine. Place a fermentation weight* and top and seal with an airlock fermentation lid*. Set it on the counter for up to 5 days, then put it in fridge. Enjoy!
*Year of Plenty is the best place for fermentation supplies. Get a 10% at checkout when you use Discount Code: GODDESS10.
Watch Suzette make it here on a Facebook Live segment.