Preparation info

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Appears in


By Ben Shewry

Published 2012

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  • 2 thin pumpkin (winter squash) batons, 6 cm x 1.5 cm (2 ½ x ⅝ inches)
  • 10 g ( oz) shallot, thinly sliced
  • 10 g ( oz) dijon mustard
  • 5 ml ( fl oz) white wine vinegar
  • 20 ml (¾ fl oz) delicately flavoured olive oil
  • 2 sprigs thyme
  • table salt and freshly ground white pepper, to taste


Combine all of the ingredients in a bowl and mix well. Place the contents of the bowl in a small vacuum pouch and vacuum-pack on 100 per cent for 40 seconds in a chamber vacuum sealer*. Place the bag in boiling water and cook for about 8 minutes or until the pumpkin is tender.

When ready to serve, remove the pumpkin from the bag and halve each piece lengthways.