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

$15.99

Quantity

Roasted vegetables – Splash over carrots, squash, parsnips, or Brussels sprouts just after roasting

Warm vinaigrettes – Whisk with olive oil, mustard, and a touch of honey for bitter greens or chicories

Soups and stews – Add a spoonful at the end to brighten squash soup, bean stews, or braises

Pan sauces – Deglaze roasting pans or cast iron after pork, chicken, or duck

Grain dishes – Stir into farro, barley, or rice with butter or olive oil

Pickling – Use for quick-pickled onions, shallots, or apples

Finishing acid – A few drops over roasted meats or creamy dishes where lemon would feel too sharp

Butternut Squash Vinegar

Uses