This is a ferment for those of you who really miss pasta or simply love butternut squash. It is lovely with a coconut bechamel poured over the top or cashew sauce if you can tolerate nuts… (I can’t at the moment). I like to eat them cold to benefit from the probiotics and as most paleo and keto zoodle goers know, cooking the noodles is not always better. They make a great side as well. These have been under refrigeration now for literal months and although I started this post months ago, I’ve only recently tried the finished product. I had made them and then found I had developed an allergy to butternut amongst a myriad of other vegetables, which I will explain in another post. Now that I’ve finally been able to enjoy them I’m ready to share… and so grateful that I can!

Ingredients:

• 2 lbs butternut squash
• 1 slice white onion
• 1 fresh sprig rosemary
• 1-2 garlic cloves, sliced
• 1/4 cup extra virgin olive oil (over top)
• 1 tbsp salt per lb/500g of butternut
• 1 washed peel of butternut skin

Method:

1. Sanitize a large 68oz jar or two roughly 2 liter jars and fermenting weights in the oven at 180º for 5 minutes.
2. Wash and peel the butternut squash, reserving a piece of the peel to kickstart the ferment.  I usually use the top of the butternut and slice just above the bulb.  So in this jar I used two tops and reserved the bulbs of the gourds for roasting.
3. Place a slice of onion and clove of garlic at the bottom of the jar.
4. Spiralize the butternut squash and pack the noodles into the jar. 
5. After you have the jar half full, slide the rosemary sprig and the peel down the side.
6. Pack in the rest of the noodles and pour two tablespoons pink salt over the top and then pour non-chlorinated (filtered) or well water over the top until it covers the noodles. 
7. Pour the olive oil over the top to seal out bacteria and place the fermenting weight on top and press slightly so no noodles are at the surface of the liquid.  Close the lid and leave for a week or so to culture fully. 

[lt_recipe name=”Cultured Butternut Squash Noodles” servings=”8″ prep_time=”15M” total_time=”7 DAYS” difficulty=”Beginner” summary=”A simple ferment to be used either as a side or a base for other dishes. Has a lovely mild pickled flavor and goes well with sauces.” print=”yes” image=”https://www.brennamay.com/wp-content/uploads/2019/10/EE17E5E1-774C-4C33-B503-8D7A897974EC_1_201_a-300×300.jpeg” ingredients=”2 lbs butternut squash; 1 slice white onion; 1 fresh sprig rosemary; 1-2 garlic cloves, sliced; 1/4 cup extra virgin olive oil (over top); 1 tbsp salt per lb/500g of butternut; 1 washed peel of butternut skin” ]Sanitize a large 68oz jar or two roughly 2 liter jars and fermenting weights in the oven at 180o for 5 minutes.;Place a slice of onion and clove of garlic at the bottom of the jar. Spiralize the butternut squash and pack the noodles into the jar. After you have the jar half full, slide the rosemary sprig down the side.;Wash and peel the butternut squash, reserving a piece of the peel to kickstart the ferment. I usually use the top; of the butternut and slice just above the bulb. So in this jar I used two tops and reserved the bulbs of the gourds; for roasting.;Pack in the rest of the noodles and pour two tablespoons pink salt over the top and then pour non-chlorinated; (filtered) or well water over the top until it covers the noodles.;Pour the olive oil over the top to seal out bacteria and place the fermenting weight on top and press slightly so; [/lt_recipe]