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.