How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pickled Butternut Squash with Sage and Cardamom?

You need 7 ingredients. The key ingredients include: 3 pound butternut squash, other winter squash, or pumpkin, peeled, seeded and cut into 3/4-inch cubes (about 5 cups), 1 1/2 tablespoons kosher or other coarse salt, 8 whole sage leaves, 1 teaspoon cardamom seeds (without pods) lightly crushed, and more.

Is Pickled Butternut Squash with Sage and Cardamom suitable as vegetarian?

Yes, Pickled Butternut Squash with Sage and Cardamom falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Pickled Butternut Squash with Sage and Cardamom?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Butternut Squash with Sage and Cardamom

Name: Pickled Butternut Squash with Sage and Cardamom
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pound butternut squash, other winter squash, or pumpkin, peeled, seeded and cut into 3/4-inch cubes (about 5 cups); 1 1/2 tablespoons kosher or other coarse salt; 8 whole sage leaves; 1 teaspoon cardamom seeds (without pods) lightly crushed; 2/3 cup brown sugar; 1 2/3 cups cider vinegar; 3/4 cup apple juice

Try this homemade Pickled Butternut Squash with Sage and Cardamom recipe the whole family will love. Made with butternut squash, kosher, sage and cardam…

This Pickled Butternut Squash with Sage and Cardamom relies on simple, everyday ingredients such as kosher or other coarse salt, whole sage leaves, brown sugar and cider vinegar. It comes together quickly and makes 4 servings, at about 2620 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

3 pound butternut squash, other winter squash, or pumpkin, peeled, seeded and cut into 3/4-inch cubes (about 5 cups)
1 1/2 tablespoons kosher or other coarse salt
8 whole sage leaves
1 teaspoon cardamom seeds (without pods) lightly crushed
2/3 cup brown sugar
1 2/3 cups cider vinegar
3/4 cup apple juice

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
2620 kcal
Category
Vegetarian

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Pickled Butternut Squash with Sage and Cardamom

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