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Sous Vide Squash Recipe Pickled and Pureed

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This sous vide squash is quick pickled using the sous vide process to speed up the pickling process. It's then pureed in one of two ways to create the perfect side for many upscale meals, especially James Briscione's sous vide Venison.

From the ISVA Editors

Venison 3

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Squash Pickled and Pureed Recipe

  • Published: February 01, 2022
  • By James Briscione, Executive Chef, Angelena's & Food Network Personality
  • Cooks: 185°F (85°C) for 20 Minutes
  • Serves: 6

Ingredients for Sous Vide Squash Pickled and Pureed

Venison 3
  • For the Pickled Squash

  • 1/2 large butternut squash
  • 6 fl ounces white wine vinegar (178ml)
  • 2 fl ounces water
  • 2 tablespoons yellow mustard seeds
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon curry powder
  • For the Puree (Option 1)

  • 4 fl ounces coconut milk
  • 1 teaspoon kosher salt
  • 1 teaspoon curry powder
  • Hot sauce, to taste
  • For the Puree (Option 2)

  • 6 tablespoons butter
  • 1 clove garlic, smashed
  • 3 branches fresh thyme
  • Diced butternut squash
  • 4 fl ounces coconut milk
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Cooking Instructions for Sous Vide Squash Pickled and Pureed

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, salt and curry powder. Press the air out of the bag and seal.

Cook at 185°F (85°C) for 20 minutes.

For the Puree (Option 1)

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.

For the Puree (Option 2)

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.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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Related Amazing Food Made Easy Articles

All tags for this article: ISVA Sous Vide Recipe Collection, Sous Vide, Sous Vide Butternut Squash, Sous Vide Fruit and Vegetables, Sous Vide Pickles, Sous Vide Recipes, Sous Vide Squash, Winter, Sous Vide Vegetable

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