Sousvide your butternut squash. It’s the perfect cooking method for them. Tender, sweet, and flavorful. I’m using honeynut squash in this recipe. It’s like a super butternut born out of the 80’s. Paired with spiced butter, labneh, thyme, and hazelnuts, it’s a banger of a plate. A mix of flavors and textures. The labneh and hazelnuts work perfectly here.
Easy Sousvide butternut squash Squash
The ease of sous vide winter squash is one of my favorite things about the technique. It’s a set-it-and-forget-it type of vibe. No worries about burning the squash or a poor underserving pan. The clean-up is so easy too. Just a vat of water, a bag, and time. I”ll usually leave the butternut squash in the bag and pop it in the fridge. I love this part for meal prepping. Just having the squash in a bag already cooked makes life so much easier. I’ll often take a squash quarter to work with me for quick dinner sautee. It’s so hands-off that you can do so much other stuff too.
There are two ideas when it comes to plating the butternut squash or hunny squash. You can leave them whole or chop them into bite-sized pieces. I like both. The presentation of a squash sliver is beautiful. It’s interesting and looks good. Keeping them in that shape makes them fun for many different uses later. Cutting them up makes it a little more eatable. The way I see it is, choose your adventure. I’ll, usually sous-vide the squash, then cut them ass I want for later uses. You are definitely going to want a smaller butternut for this technique. Honeynut squash happens to be the perfect size with the more intense flavor of butternut.
Meal Planning Ideas with Sousvide Honeynut Squash
Presenting the sousvide squash here labneh, and hazelnuts is what came out of my brain to share. It’s delicious, I know, but there are many possibilities you can do here. I mean a lot. Keeping the squash handy in the fridge is perfect for creativity. If not how this recipe lays it out, I’ll often do an easy sautee with other veggies and nuts. Honeynut squash has such a pleasant flavor that it will work with a lot of ingredients. I’ve taken sous-vide squash and added it to hummus, straight from the fridge. Soups, salads, dips, stirfrus, curry, you name it. You can find a place for a little sous vide honeynut squash somewhere. If you cant find honeynut butternut squash is perfect.
All the Sousvide Winter Squash
I used butternut squash, and honeynut squash here, but any winter squash will work. I cook them all the same. Quarter, seed them, then sous vide. Some squash may need more time than others. I use 35 minutes as a safe benchmark then check after. If they need more time, it’s usually only 10 minutes. I like to make sure each piece is about 3 inches wide. You can cut them into smaller pieces, but I like the presentation of the slices. Have fun exploring winter squash with this recipe. I’m using honeynut because it’s a tasty squash that deserves to be known more. It’s a super butternut. Honeynut is still pretty new though only being about 40 years old. Red kuri is another winter squash I enjoy using sousvide. With so many winter squash it can be overwhelming to pick a new one to try. Here are a few of my favorite winter squash to sous vide.
- autumn frost
- sweet dumpling
sous vide squash is a perfect way to explore the season’s bounty. There are so many varieties to choose from. I love butternut squash and, honeynut squash. If you have the time, check them all out in this recipe. My favorite place to find interesting winter squash is the farmer’s market. local markets with local produce will usually have cool stuff too. This recipe is mainly a guide as well. If you don’t have spiced butter don’t worry. Oil is great too. You can play around with the aromatics and make this sous vide butternut squash your own.
Spiced Whipped Butter
- 8oz (226g) Unsalted Butter
- 1 tbsp (14g) Brown Sugar
- ½ tsp (3g) salt
- 1 tbsp & ¼ tsp (9g) Pumpkin Spice
- 1 tsp (5g) Apple Cider Vin
- Soften the butter at room temperature. Add all the ingredients to a mixer with the whisk attachment. Whisk on medium speed until evenly mixed and a light brown color.
- *optional brown butter* Fill a bowl with ice and salt, then add another bowl on top. Brown the butter in a pan then pour into the bowls. Add the rest of the ingredients. Let the butter cool down and whisk until congealed. This process will take longer.
I have a homemade pumpkin spice recipe here on the blog for my pumpkin spice lattes.
Sous vide Honeynut Squash
Sous vide Butternut Squash
- 1.3 Lb (600g) Butternut squash or Honeynut Squash
- 1 sprig (8g) Sage
- 2 sprigs (3g) Thyme
- 1 stick (2g) Cinnamon
- 5 tbsp (75g) Brown Butter
- 1 sprig (3g) Rosemary
- 1/4C (56g) Labneh
- 2 tbsp (16g) Crushed Hazelnuts
- 1 Thyme Sprig
Sous vide Honey Nut Squash
- Pre heat your imersipn circulator to 194F
- Slice the tops and bottom off of the Butternut squash or Honey nut squash squash. Cut in half from top to bottom then in half again. They should be about 3 to 4 inches wide. If using larger squash cut, them again to the width above, season with salt.
- Add the butternut squash, butter, thyme, rosemary, sage, and cinnamon to a vacuum bag and seal. * those without a vacuum sealer. I use a ziplock back and leave 1 corner slightly unzipped. Place the bag in the water and use a spoon to press it down. Keep the zipp above water. Once most of the air is out I carefully zip the corner closed.*Sousvide for 35 to 45 minutes. When done let the squash rest in the bag and cool down.
Finishing sous-vide honey nut squash
- Cut the Butternut squash into roughly 1-inch pieces or leave it whole after the sous vide. Add additional brown butter to a pan then add the honey nut squash. Sautee for about 1 minute until the squash gets a little color. Season with salt to taste. Spread the labneh on a plate and top with the sous vide squash. Sprinkle with picked thyme and toasted hazelnuts. enjoy