Squash Pickled and Pureed

Preparation info

  • Serves:


    • Difficulty


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

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For the Pickled Squash

  • ½ large butternut squash
  • 6 fl ounces white wine vinegar (


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, s