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.
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.
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.
© 2019 All rights reserved. Published by ISVA.