Blackened Squash

Background

This experiment uses buttercup squash, which was peeled and cut into wedges. The goal is to transform the squash using the blackening technique, a process similar to making blackened garlic.

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Recipe

Ingredients

Buttercup Squash

Salt

Equipment

Vacuum Seal Bag

Instructions

1. Preparation
   Peel the buttercup squash and cut it into wedges.

2. Bagging
   Place the wedges in a vacuum seal bag with a pinch of salt.

3. Sealing
   Vacuum seal the bag.

4. Incubation
   Let the bag ferment at 140°F (60°C) for one to two months.

Notes and Observations

• The process is expected to take at least a month.