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Export 10 ingredients for grocery delivery
Step 1
****** MOVE DOWN INTO INSTRUCTIONS FOR SOUS VIDE PARAGRAPH ******* For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Step 2
For the Pickled Squash
Step 3
Preheat water bath to 185°F (85°C).
Step 4
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.
Step 5
Remove the seeds from the gourd and thinly slice on a mandoline.
Step 6
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.
Step 7
Cook at 185°F (85°C) for 20 minutes.
Step 8
For the Puree (Option 1)
Step 9
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.
Step 10
Empty the contents of the bag with the diced butternut squash into a blender and puree until smooth.
Step 11
For the Puree (Option 2)
Step 12
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.
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