How To Make Butternut Squash Salad with Olives and Pickled Sumac Onions - Best Recipe | Charleston Magazine

Ingredients

• 1 Tbs. sugar
• 1/2 cup hot water
• 2-3 (about 3 lbs.) red onions cut in half and thinly sliced
• 2 Tbs. ground sumac
• 1 cup balsamic vinegar
• 10 lbs. butternut squash, peeled, de-seeded, and cubed
• 1 Tbs. kosher salt
• 1 Tbs. black pepper
• 1 Tbs. paprika
• 1 Tbs. dried parsley
• 1 Tbs. extra-virgin olive oil
• 4 cups pitted Kalamata olives
• Leaves from 4 sprigs thyme & 4 sprigs rosemary (pulse rosemary in spice grinder)
• 2 cups pickled sumac onions
• 2 cups shaved Asiago cheese