Pickled Butternut Squash

• 12 ounces butternut squash, peeled and cut into 1/8-inch-thick slices
• 1/4 sweet onion, thinly sliced
• 6 dried pequin chiles, or other small dried chiles
• 3/4 cup white vinegar
• 1/2 cup water
• 2 teaspoons sugar
• 1 teaspoon salt

1. Cook the squash in a medium pot of salted boiling water for 2 minutes.
2. Drain in a colander and run under cold running water until cool.
3. Drain well.
4. Pack the squash, onions and chiles in a 4-cup container.
5. Put the vinegar, water, sugar and salt in a small pot and bring to a boil over moderately high heat.
6. Boil, stirring, until sugar and salt are dissolved.
7. Pour the boiling vinegar over the squash mixture.
8. Let cool completely, then seal tightly and refrigerate for 1 day before serving.

butternut squash, sweet onion, pequin chiles, white vinegar, water, sugar, salt

Taken from www.foodandwine.com/recipes/pickled-butternut-squash (may not work)