Slow-fermented from roasted butternut squash, this vinegar is soft, savory, and gently sweet, with a rounded acidity that feels more like seasoning than sharp bite. Earthy and warm, it carries the natural sugars of squash into a balanced, amber-toned vinegar meant to deepen dishes rather than dominate them. Think autumn pantry staple, built for cooks who use vinegar as an ingredient, not a garnish.
Butternut Squash Vinegar
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Roasted vegetables – Splash over carrots, squash, parsnips, or Brussels sprouts just after roasting
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Warm vinaigrettes – Whisk with olive oil, mustard, and a touch of honey for bitter greens or chicories
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Soups and stews – Add a spoonful at the end to brighten squash soup, bean stews, or braises
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Pan sauces – Deglaze roasting pans or cast iron after pork, chicken, or duck
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Grain dishes – Stir into farro, barley, or rice with butter or olive oil
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Pickling – Use for quick-pickled onions, shallots, or apples
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Finishing acid – A few drops over roasted meats or creamy dishes where lemon would feel too sharp
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