Butternut Squash and Ginger Relish

Ingredients

• Salt

  Table

  ½ tsp or 3g

• Ginger root

  Raw

  1 tsp or 2g

• Squash

  Winter, butternut, raw

  2 medium (1 lb) or 907g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Rice wine vinegar

  ½ cup or 119g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¾ cup, chopped or 75g

Directions

1. Peel the butternut squash, discard the seeds, and coarsely shred the flesh.
2. In a large bowl, stir together the rice wine vinegar, sugar, and salt until dissolved. Add the shredded squash, ginger, cayenne pepper, and chopped scallions. Toss well to combine.
3. Cover the bowl and chill the relish for at least 2 hours, tossing occasionally, to allow the flavors to develop. The relish can be stored in the refrigerator for up to 2 days.

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