OIL-PRESERVED BUTTERNUT SQUASH WITH MINT

Makes: 1½ to 2 pints (750 mL to 1 L) 1 butternut squash (1½ to 2 lb/680 to 907 g) (See Note) 2 cups (500 mL) white wine vinegar 1½ cups (375 mL) sugar 1 fresh or dried chili pepper, sliced crosswise or crushed 1 tsp (5 mL) dried mint 1½ to 2 tsp (7.5 to 10 mL) kosher or fine sea salt Sunflower oil Equipment: 3 or 4 sterilized 1/2-pint (250mL) jars and their lids 1. Slice the squash in half lengthwise. Scoop out the seeds and any stringy pulp, and discard (or reserve the seeds for another use). Peel off the rind with a sharp paring knife and cut the squash halves in half again lengthwise, to yield 4 pieces. Slice each quarter crosswise into wedges about ¼ inch (6 mm), thick and transfer to a large heatproof bowl.

2. Combine the vinegar, sugar, chili pepper, mint and salt in a medium saucepan and bring to a boil over medium heat. Stir once or twice to dissolve the sugar. Pour the boiling brine over the squash. Cover with a clean kitchen towel and let steep overnight.

3. Drain the squash, reserving the brine. Return the brine to the saucepan and bring to a boil over medium-high heat. Boil vigorously for 2 minutes, then carefully add the squash. Return to a boil and boil until the squash is just beginning to soften, about 2 minutes — it should still be a little crunchy. Drain the squash and spread it out on clean kitchen towels to air-dry for a couple of hours.

4. Pack the pieces tightly into the jars, leaving about 1 inch (2.5 cm), headspace. Pour enough oil over the squash to cover the pieces completely. Cover tightly with the lids and let stand at room temperature for 24 to 48 hours.

5. Store in the refrigerator for up to 3 months. To serve, remove only as much as you plan to use and let it come to room temperature. Top off the jar with more oil as necessary to keep the remaining squash submerged. Note: Use any variety of winter squash you prefer (“except spaghetti squash, which would turn to mush”). Marchetti specified butternut, as it’s the easiest to prepare. She also recommends acorn, buttercup, and kabocha.