Butternut Squash Cordial

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Butternut Squash Courtesy of Seth Sempere (Spur Gastropub, Seattle, WA)
Makes about 1 1/2 cups (360 ml)


  • 1 small butternut squash, peeled, seeded, rough chopped, and juiced
  • 3/4 to 1 cup* (180 to 240 ml) Brown Sugar Syrup
  • 2 ounces (60 ml) vodka


  1. Fill and preheat the SousVide Supreme water oven to 135F/57C.
  2. Strain the squash juice into a measuring cup.
  3. Pour the squash juice into a zip-closure cooking pouch and add one-half as much brown sugar syrup by volume as you have squash juice (i.e., for every ounce (30 ml) of squash juice add ½ ounce (15 ml) of the syrup) .
  4. Use the displacement method (Archimedes Principle) to remove as much air as possible from the pouch and zip it closed.
  5. Submerge the pouch in the water oven and cook for 45 minutes. The contents must be completely submerged to ensure even cooking.
  6. Remove the pouch and submerge it in an ice water bath (half ice, half water) for 20 to 30 minutes to quick-chill the contents.
  7. Strain the mixture through a fine mesh sieve into a clean, stoppered bottle. Add the vodka.
  8. Store the cordial, tightly capped, in the refrigerator for up to two weeks.


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