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Overview
The dense neck of a butternut squash makes an even puree when it is peeled, diced, and cooked in a little liquid. This guide follows James Briscione's puree method, using coconut milk to help the pieces blend smoothly.
The bath is for diced squash, not a whole squash or a chilled terrine. Open the bag, blend while hot, and serve with a savory main or crisp vegetable topping.
Time and temperature
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| Texture | Bath setting | Cook time |
|---|---|---|
| Smooth Puree | 185°F | 60 minutes |
Peeled and diced butternut squash neck with coconut milk, spread evenly in a bag for puree. Start timing when the bag enters the fully heated circulating bath. Check tenderness after the listed time and finish firm pieces on the stove. Serve immediately.
Choose your texture
- 185°FSmooth Puree
- The diced flesh softens for blending into a creamy puree.
Best for
- Peeled and diced butternut squash neck with coconut milk, spread evenly in a bag for puree.
Get it ready
- Rinse the squash before peeling. Cut off the stem and base, peel away the tough skin, and separate the solid neck from the seeded end.
- Dice the neck into evenly sized pieces. Use the seeded end in a separate dish.
- Bag the neck pieces with coconut milk, salt, and a little curry spice if wanted. Use about 1/2 cup coconut milk for the neck of a medium squash.
- Spread the pieces evenly, seal, and submerge in the fully heated bath. Start the listed time.
Finish and serve
- Open the bag carefully and test a piece with a fork. If still firm, finish the squash in a covered saucepan until it crushes easily.
- Transfer the hot squash and its cooking liquid to a blender, following the blender's instructions for venting hot food.
- Blend until smooth, then taste for salt and add a little clean hot liquid if needed.
- Spoon onto warm plates and serve immediately.
Useful tips
- Use the solid neck for evenly sized pieces and save the curved end for another dish.
- Blend in small batches if the jug would otherwise be too full.
- Add citrus or vinegar a little at a time after blending to balance sweetness.
Common problems
- The puree is grainy
- Some pieces were too firm to blend smoothly. Cook the pieces until they crush easily, then blend again while hot.
- The puree is too loose
- Too much liquid went into the bag or blender. Reduce it gently in a saucepan, stirring to keep the bottom from catching.
Questions
QCan I cook the squash whole?
QIs this the same as the source's pickled squash?
QCan I chill the puree in its sealed bag?
Cook safely
Wash your hands for at least 20 seconds and rinse the produce under running water before cutting. Remove damaged areas and use no soap on produce. Keep it away from raw meat and seafood, use clean equipment, and serve immediately after cooking and finishing.
The listed time is for texture; it is not a preservation method. These instructions do not cover canning, sealed storage, chilling, reheating, hot holding, or freezing. Never leave a sealed bag at room temperature.