Sous Vide Squash Recipe
October 21, 2019
Acorn squash is a once in a season treat that, for many, represents fall to a 'T.' It also happens to be a prime candidate for the sous vide tradition.
Although typically baked, acorn squash responds tremendously well to the gentle application of continuous heat. This allows the squash to not only keep its vibrant color, but also allows the cook to control precisely how firm the acorn squash turns out.
- Prep: 15 mins
- Cook: 50 mins
2 acorn squash
Table salt and freshly cracked black pepper to taste
2 Tbsp. butter for browning
1 sprig of rosemary, plucked
¼ tsp. cinnamon, if desired
1Give the acorn squash a quick scrub down with cold water and towel dry. Use a large chef’s knife cut the squash into quarters.
2Brown your butter in a pan. Your nose is your best friend here. Keep close to the pan and whisk constantly. Butter browns from the bottom up so a white top layer doesn’t necessarily mean that your butter hasn’t started to brown.
3When browned combine the rosemary petals and cinnamon with the butter on high heat until fragrant, likely 20s or less.
4Remove the pan completely from the heat and strain the brown butter into a small bowl or cup.
5Use a marinade brush or the back of a spoon spread the brown butter mixture on each freshly cut section of the acorn squash. Season with salt and freshly cracked black pepper.
6Place the squash quarters in a large vacuum sealable bag.
1Heat water bath to 194F
2Cook for 50 minutes to 1 hr
3Carefully remove the bag from your water bath and drain.
4Arrange the squash on a plate, perhaps with some microgreens or a favorite garnish, and serve.