Directions:
- Put vinegar, salt, sugar, and 3 cups water in a saucepan and heat over medium-low heat until salt and sugar dissolve. Let cool.
- Peel squash with a vegetable peeler. Cut in quarters crosswise and scrape out seeds. Cut quarters in half, then into 1/4-in.-wide slices. Cut in half again.
- Pour enough oil into a large deep pot to come at least 3/4 in. up sides; heat to 325° on a deep-fry thermometer. Fry squash in batches, turning often, until tender and golden brown, 3 to 5 minutes. Drain on paper towels. Fry sage until crisp, about 45 seconds; drain. Fry garlic until golden, 1 to 2 minutes; drain. Save oil for another use.
- Layer squash into a terrine or glass loaf pan (at least 1 1/2-qt. size). Top with garlic and sage and pour in enough cooled brine to cover by 1/2 in. Chill at least 1 hour.
- Make ahead: Up to 1 day, chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2677.67 Kcal (11211 kJ) | ||
| Calories from fat | 1965.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 218.36g | 336% | |
|---|---|---|---|
| Sodium | 3234.58mg | 135% | |
| Potassium | 4136.12mg | 88% | |
| Total Carbs | 195.93g | 65% | |
| Sugars | 70.08g | 280% | |
| Dietary Fiber | 23.4g | 94% | |
| Protein | 13.5g | 27% | |
| Vitamin C | 249.2mg | 415% | |
| Vitamin A | 11.3mg | 378% | |
| Iron | 12.1mg | 67% | |
| Calcium | 609.8mg | 61% | |
| Amount Per 100 g | |||
| Calories | 185.55 Kcal (777 kJ) | ||
| Calories from fat | 136.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.13g | 336% | |
|---|---|---|---|
| Sodium | 224.14mg | 135% | |
| Potassium | 286.61mg | 88% | |
| Total Carbs | 13.58g | 65% | |
| Sugars | 4.86g | 280% | |
| Dietary Fiber | 1.62g | 94% | |
| Protein | 0.94g | 27% | |
| Vitamin C | 17.3mg | 415% | |
| Vitamin A | 0.8mg | 378% | |
| Iron | 0.8mg | 67% | |
| Calcium | 42.3mg | 61% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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