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Sous Vide Butternut Squash Salad
Sous Vide Butternut Squash Salad
"The sous vide is perfect for cooking mains like pork loin or chicken breast, as well as side dishes or snacks, like hard-boiled eggs, veggies, and even curry… (If you’re curious to learn more about sous vide, I talk in more detail about this kitchen game changer here.) This butternut squash salad is a current favorite in my sous vide meal prep rotation. If you don’t have a sous vide machine yet, you can still make this recipe with an oven. Roast your butternut squash in the oven at 400°F for 25-30 minutes."
NotesYou may also cook the butternut squash in the oven. Heat your oven to 400°F. Follow step 2 to prepare the butternut squash, then arrange the pieces in a single layer in a large baking sheet (use two baking sheets if necessary.) Season with a little olive oil, salt and pepper, then roast for 25-30 minutes. Follow step 5 to 8 to finish the salad.
Serves4 People
Preparation Time15 min
Cooking Time30 min
Ingredients
- 1 medium butternut squash
- 3 tablespoons extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 cup balsamic vinegar
- 3 tablespoons honey
- 1 teaspoon Italian seasoning
- 1 pound fresh Brussels sprouts
- 1 large, fresh red pear
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Preheat Anova sous vide to 194°F.
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Trim and peel the squash with a sharp knife. Remove the seeds using a spoon. Slice into even, half-moon-shaped pieces. The pieces should be about ¾-inch thick.
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Arrange your squash pieces in an even layer in one or two sous vide bags. Sprinkle with oil, salt, and pepper. Seal the bags with a hand pump or a vacuum sealer.
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When the water bath is ready, drop the bags into it and cook for 30 minutes.
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In the meantime, combine vinegar, honey, and Italian seasoning in a small saucepan over medium-low heat. Simmer 5–6 minutes or until mixture reduces by two-thirds and thickens.
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Remove tough root ends from the Brussel sprouts and thinly slice them; place in microwave-safe bowl. Cover and cook on high heat for 4 minutes. Drain well.
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