Minty Pickled Butternut Squash

1 medium butternut squash
1 whole vanilla bean, split in half
1 1/2 cups sugar (such as Wholesome Sweeteners’ organic)
1/4 cup whole peppermint leaves
juice of 2 small oranges (or 1 1/2 medium)
juice of 2 medium lemons
1 teaspoon vinegar (such as champagne or red-wine)
1 teaspoon kosher salt

Note: This recipe is best if made a day ahead.

Peel squash with a vegetable peeler, then cut in quarters lengthwise and remove seeds. Cut crosswise into 1/4-inch slices. Put 3 cups water in a large pot and scrape vanilla bean seeds from pods into it. Then add sugar, peppermint leaves, orange juice, lemon juice, vinegar, and salt. Bring mixture to a boil, reduce heat, and simmer, stirring, until sugar dissolves. Add butternut squash (if your pot is not large enough, divide sugar mixture and squash into batches). Return to a simmer and cook until tender, approximately 8 minutes. Remove from heat and let squash cool in the liquid. Chill before serving.

Serves between 4 and 6.

This is one of several recipes featured in the July, 2006 Texas Monthly article “Peas Be With You”.