Fermented Squash Tacos with Pickled Red Onion
These tacos embrace the rich, savory notes of autumn squash, enhanced with the tanginess of fermentation and the sharpness of pickled onions. The preparation involves fermenting squash, which adds depth and complexity to the flavor profile. Perfect for an intermediate cook looking to explore the art of fermentation.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons kosher salt
- 1 cup water
- 1/2 cup apple cider vinegar
- 1 red onion, thinly sliced
- 1/2 teaspoon sugar
- 8 corn tortillas
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno, thinly sliced
- 1 tablespoon olive oil
- Flaky sea salt, to taste
Method
- Place the cubed squash in a large bowl. Dissolve 2 tablespoons of kosher salt in 1 cup of water to create a brine. Pour the brine over the squash, ensuring it is fully submerged. Cover and let it ferment at room temperature for 24 hours.
- In a small saucepan, combine apple cider vinegar, sliced red onion, sugar, and a pinch of salt. Heat over medium until the mixture simmers. Remove from heat and let cool to room temperature. Transfer to a jar and refrigerate for at least 2 hours.
- Drain the fermented squash and pat it dry with paper towels.
- In a large skillet, heat olive oil over medium-high heat. Add the fermented squash and sauté until browned and tender, about 10 minutes. Season with flaky sea salt to taste.
- Warm the corn tortillas on a griddle or in a skillet.
- Assemble the tacos by placing a portion of sautéed squash onto each tortilla. Top with pickled red onions, fresh cilantro, and sliced jalapeno. Serve immediately.