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.