Gastronomixs

Pickled butternut squash

Pickling is still a special way to prepare food, particularly as it adds a strong tangy flavour to any dish. You can easily vary by using different spices.

Pickled butternut squash

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Ingredients

150

g

white balsamic vinegar

150

g

water

75

g

honey

2

tbsp

salt

10

 

black peppercorns

2

 

cloves

2

 

bay leaves

1

 

butternut squash, peeled and with the seeds removed

Preparation method

  • Place all the ingredients except for the butternut squash in a small pan on low heat and bring to the boil.
  • Cool immediately.
  • Use the mandolin to cut the squash into wafer thin slices. Cut them into large diamond-shaped pieces.
  • Transfer the cut squash and some of the cooled pickling liquid to a sous-vide bag and pull vacuum. During the vacuuming process, some of the structure will break down and there is then no need to cook the squash.
  • Keep the squash in a vacuum bag for at least 2 hours before serving. 

Serving suggestions

  • As part of a cold dish, e.g. with a salad of quinoa, chopped coriander, carrot, and roasted onions.
  • As a refreshing side dish.

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