The Dusty Cowboy Squash

Working in the kitchen during canning season can be a long and lonesome adventure. Often the canner's mind can get lost on some long and winding trails.

Such was the case when I was working on the recipe. The name just came to me on one of those trails. I was loading in spices, and it reminded me of a recipe called Cowboy Candy. No one here eats that stuff because it is sweet. However, even though it is not sweet, something about this recipe reminded me of that. As I spooned in the last two spices of paprika and chili powder, I knew the Cowboy had taken a Dusty and trail and the name was born. 😄


So, let's get along little doggies! There is a recipe to be shared.

Dusty Cowboy Squash 
4 pounds summer squash 
1 medium onion 
1/4 c salt
2 T cumin seeds
1 T yellow mustard seeds 
2 t red pepper flakes 
1 t ground cumin 
1 t chili powder
1/2 t paprika
6 cups apple cider vinegar 
2 T honey
1-1/2 c water
7 cloves garlic 

Wash and cut the squash into quarter inch rounds. Cut onion into thin half circles. In a large bowl, layer the squash and onion. Sprinkle the layers lightly with the 1/4 cup of salt as you go. Toss all the layers together when done to make sure the squash and onions are covered well. Cover mixture with a layer of ice and refrigerate at least eight hours. I left mine overnight. Prepare seven or eight pint jars. Keep them hot in the canner. After the mixture has rested in the refrigerator, remove unmelted ice and rinse the mixture well under cold water. Toss the mixture with the cumin seeds, mustard seeds, pepper flakes, cumin, paprika, and chili powder. Sit this to the side. In a stainless steel pot, combine the vinegar, honey, and water. Heat this mixture until it is hot. As this is heating, remove jars from the canner, and place them on a folded towel lining a baking sheet. Place one clove of garlic in each jar. Quickly pack the jars with the squash and onion mixture. Fill the jars with the vinegar mixture, leaving 1/2 inch head space, and make sure to remove air pockets. Wipe the jar rims clean and seal the jars. Place the jars back into the canner making sure the jars are covered by at least an inch of water. Place the lid on the pan. Bring the water to a rolling boil. Process the jars for 15 minutes. When the time is up, turn off the heat, and let the water come to a rest for about five minutes. Remove the jars carefully with a jar lifter, and place the jars on a doubled towel in a draft free area. Do not disturb the jars for at least twelve hours. 

Until we meet again, may you be blessed! 💕 
To ensure the safety of your food, make sure to follow safe canning guidelines issued by the USDA.