Sous Vide Sweet Asian Butternut Squash

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Sous vide cooking is a girl’s best friend. Yes, a boy’s best friend, too. You see I cooked this incredibly delicious side-dish while I was out in the garden. It’s the beauty of sous vide…I don’t have to babysit the cooking process. Set it, forget it and get outside to soak up the vitamin D. Life is good and so is this butternut squash recipe.

I know. What the heck is black garlic molasses? It’s a complex flavor explosion in your mouth is what it is. Kind of like an orchestra of nutty, roasted garlic in harmony with savory and sweet dried fruit. A product of Japan it’s made from fermenting garlic and then slow-roasting the black garlic into this black gold molasses syrup. It’s expensive, but a little goes a long way.

Whenever vacuum sealing I recommend putting all liquid ingredients in the bottom of the bag. Fold the top of the bag back so not to get it wet or sticky with ingredients which could prevent the bag from sealing properly. Add the squash. The squash becomes like an obstacle so the vacuum sealer doesn’t draw the liquid up to high and into the machine. Just watch.

Now just drop the bag in your heated water bath and go do something fun for an hour……

When ready to serve just snip open the bag, pour into a serving dish and toss with a little green onion and cilantro. Perfectly fork tender and fragrant this side dish can pair well any protein, but equally as good served over rice as a main dish for my vegetarian friends.

Sous Vide Sweet Asian Butternut Squash

  • Servings: 4
  • Difficulty: easy
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1 tablespoon sweet Asian chili sauce

1 tablespoon soy sauce

¼ teaspoon black garlic molasses

¼ teaspoon grated ginger

1 small butternut squash, peeled, cubed (2 cups)

Garnish

1 green onion, thinly sliced

2 tablespoons chopped fresh cilantro

Optional: add ¼ teaspoon toasted sesame oil to bag and then finish with a sprinkle of toasted sesame seeds.

Heat water bath to 170F. Place chili sauce, soy sauce, molasses and ginger in bottom of cooking bag. Add squash and vacuum seal bag. Cook for 45 minutes. Pour squash and sauce into a serving bowl. Add green onion and cilantro; toss. Serves 4.

last year’s harvest