Squash Pickled and Pureed

Preparation info

  • Difficulty

    Easy

  • Serves:

    6

Appears in

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

  • About
Cooks: 185°F (85°C) for 20 minutes

Recipe by James Briscione, Executive Chef, Angelena’s & Food Network personality

Ingredients

For the Pickled Squash

  • ½ large butternut squash
  • 6 fl ounces white wine vinegar (178 ml)
  • 2 fl ounces water
  • 2 tablespoons yellow mustard seeds
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon curry powder

For the Puree (Option 1)

  • 4 fl ounces coconut milk
  • 1 teaspoon kosher salt
  • 1 teaspoon curry powder
  • hot sauce, to taste

For the Puree (Option 2)

  • 6 tablespoons butter
  • 1 clove garlic, smashed
  • 3 branches fresh thyme
  • diced butternut squash
  • 4 fl ounces coconut milk

Method

For the Pickled Squash

Preheat water bath to 185˚F (85˚C).

Cut the butternut squash in half down the center. Cut again to separate the neck and the gourd. Dice the neck and reserve for puree.

Remove the seeds from the gourd and thinly slice on a mandoline.

Place the sliced gourd in a zip top bag. Add the white wine vinegar, water, yellow mustard seeds, sugar, salt and curry powder. Press the air out of the bag and seal.

Cook at 185˚F (85˚C) for 20 minutes.

For the Puree (Option 1)

Combine the diced squash, coconut milk, kosher salt, curry powder and hot sauce. Press the excess air out of the bag and seal. Cook at 185˚F (85˚C) for 60 minutes.

Empty the contents of the bag with the diced butternut squash into a blender and puree until smooth.

For the Puree (Option 2)

Combine all ingredients in a sous vide bag and seal. Cook at 185˚F (85˚C) for 30 minutes or until tender. Transfer contents to a blender and process until smooth.