Sous Vide Squash Puree and Pickles


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 b ...

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Recipe Temp 185 F / 85 C
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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.

Ingredients for 6

  • 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


  • Step 1

    Preheat Anova precision cooker to 85˚C (185˚F).

  • Step 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.

  • Step 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.

  • Step 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

    • Step 1

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

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185 F / 85 C Recipe Temp
Recipe Time
Prep Time