Sous vide Honeynut Squash
Sous vide honeynut squash with fall aromatics. With spiced brown butter, it's the perfect winter squash recipe. Great for meal planning too.
Ingredients
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
Plating
- 1/4C (56g) Labneh
- 2 tbsp (16g) Crushed Hazelnuts
- 1 Thyme Sprig
Instructions
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