Go to the Recipe: Butternut Squash Purée
Did you try reheating?
Any tips on how to reheat this?
Gorgeous. I served it hot as a side dish.
Try with smoothie - https://greenann.com/recipe/strawberry-kiwi-smoothie/
6 oz Strawberries
1 Kiwi
¼ cup Coconut Milk
½ cup Water
Really tasty!
Looks Great!! I want to try!!
If you don't have the vacuum sealer and high heat bags, I wonder if you could just... steam the squash? That would probably be better than outright boiling it
In case someone is still reading this, four years after the recipe was posted ;-) I made it tonight, turned out perfectly - matched it with scallops as a starter
Weighing salt makes total sense. Different kinds have very different volumes so tbsp and tsp are not a smart way to go.
Did anyone else have this problem? Just curious...
https://www.webstaurantstore.com/ary-vacmaster-30725-10-x-13-chamber-vacuum-packaging-pouches-bags-3-mil-case/120VPM30725.html
Sealed with a Vacmaster VP112S.
I use Sous Vide Supreeme bags for my high heat swims.
Any recommendations to adapt this to use rutabaga?
Vacuum seal was lost after 5 minutes of boiling. Talked to foodsaver and they say you should not use their bags above 185°. So how are you supposed to put bag in water and boil for 25 minutes without loosing the vacuum seal and getting air inside the bag?
Can i substitute the butternut squash with carrot and if it is possible how many grams of carrot should i use?
Can this be reheated? And if so, how? Cheers guys.
This was really the grossest thing I have ever made. It was so good until I added the xanthan. I think those ratios are off, I used a .01 gram scale and its just completely inedible gummy and disgusting.
Hi Emily, 500g should serve five people well!
Hi Chris, absolutely!
Any thoughts on how many people 500g of squash will serve? I am struggling to wrap my brain around how much that actually is...
Xanthan gum needs to be measured by weight. All of those powders have specific % ratios to the mass of the main ingredient in this case the squash. If you add too much the consistency will change to an undesired viscosity. Speaking of which having the %'s would be nice though instead of having to do the math lol
Y'all think this would freeze well?
peel, seeds evaporation and sieving
learn to taste and season food?
Thank you guys for this recipe!
Hi!
Nice videos, i was wondering what brand the Tamis passer you got there is? I've been searching for one but there seems to be a lot of bad quality once out there.
Thanks in advance!
Great recipe. I don't have a sous vide machine. I put the squash in a plastic bag and placed them in the microwave for about 10 minutes. Came out great. Can't recommend a Tamis enough. Really smooths out the puree. Especially if you don't have enough to mix in a blender. Used it for my lobster dish.
The recipe calls for 900g of squash and then instructs us to reserve 500g. So, that's 400g for the puree, what are we holding onto the reserved squash for?
It would be useful to specify ingredients like xanthan gum and salt by tbsp/tsp. I have a good scale, butt weighing salt is ridiculous.
The purée was a great hit tonight, thanks for the recipe!
PS. Step # 4 says 0.5g salt but should be 5g!
Sometimes for food that is prone to floating and I dont have access to a vac machine, I add some weights to the bag. Some stainless spoons will work great and wont cause any problems with the cooking, especially if its for puree.
You should be able to use a ziploc bag ... you just need to get as much air out of the bag as possible. One way of doing this is to put the squash into the bag, lower the bag into a large bowl of water (which will force most of the air out), and then close the ziploc bag just at water level.
pls. correct step 4 - it should be 5 g salt...
Where do you guys get these sexy dishes from?
I seed it and put it in a large bowl of water, then microwave it until soft. ~10-20 minutes depending on the size of your squash.
I'm kind of a noob in this type of cooking. Is there any alternative to the vacuum cooking? Here in my country (Argentina) a vaccum sealer is around U$S 1000. And that's a lot of money for cooking squash.
This is a great way of cooking both pumpkin and butternut squash purees, this how i do mine too but I add a nob of butter at the end with the xanthan . Try adding orange peel and star anise into the bag, works really well. Great tutorials lads.... very impressive
This is such a versatile dish!
Made this tonight in prep for tomorrow. It's awesome. Can't wait to bring it together in the final dish.
