Sous Vide Squash Puree and Pickles

This is a serious pro move. Transform humble winter squashes into creamy spiced puree and unique pickled strips. It's a brand new way to prepare vegetables that will seriously up your cooking and presentation game.

Author

James  Briscione

James Briscione is a renowned expert in sous vide, flavor science and modern cuisine. Among his accomplishments in the kitchen James became the first ever two-time champion of Chopped on the Food Network. He studied sous vide with Italian masters in Venice and has been teaching the sous vide cooking to chefs and home cooks alike for over 8 years. He is the author of 4 cookbooks including his most recent, written with his wife Brooke Parkhurst, The Flavor Matrix (March, ‘18) will help cooks of all levels understand the science of flavor and ingredient pairing so that they can become better and more creative cooks. You can find James in the kitchen at The Institute of Culinary Education where he is the Director of Culinary Research. Or you may spot him on your screen; James is the host of Cooking with Dad and Man Crafted both on foodnetwork.com. James also appears regularly as a judge on cooking competition shows on Food Network.

Prep Time: 00:40

Recipe Time: 01:00

Temperature : 185F / 85C

Ingredients

• 1 medium butternut squash
• 6 fl oz white wine vinegar
• 2 fl oz water
• 2 tablespoons yellow mustard seeds
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1 teaspoon curry powder
• 4 fl oz coconut milk (or regular milk)
• 1 teaspoon kosher salt
• 1 teaspoon curry powder
• hot sauce, to taste

Directions

1. Preheat Anova precision cooker to 85˚C (185˚F).
2. 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.
3. 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 85˚C (185˚F) for 20 minutes.
4. For the puree, 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 85˚C (185˚F) for 60 minutes.

Finishing- Make the puree

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