Sous Vide Butternut Squash with Tahini Sauce
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 4
1 large butternut squash (about 2 1/4 pounds), seeded and cut into 1x2-inch wedges
2 red onions, peeled and cut into 1-inch wedges
2 1/2 tablespoons extra virgin olive oil, divided
3 tablespoons tahini
2 tablespoons water, plus more as needed
1 1/2 tablespoons freshly squeezed lemon juice, plus more as needed
1 small clove garlic, minced
1/4 cup pine nuts
1 tablespoon za’atar seasoning
1 tablespoon chopped fresh parsley
Set the Anova Sous Vide Precision Cooker to 183ºF (83ºC).
Divide butternut squash and onions evenly between two large zipper lock or vacuum seal bags. Add 1 tablespoon olive oil and 1/2 teaspoon salt to each bag. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting.
Place the bag in the water bath and set the timer for 4 hours. If using a zipper lock bag, you may need to weigh down the bag to keep the vegetables submerged.
While the squash is cooking, prepare the toppings: Combine tahini, water, lemon juice, and garlic in a small bowl. Stir well. Add additional water and/or lemon juice to thin sauce, if desired. Season with salt to taste.
Toast the pine nuts in the remaining 1 1/2 teaspoons olive oil over medium heat until golden brown. Transfer to a small bowl and let cool.
When the timer goes off, remove the bag from the water bath. Heat the broiler to high and line a broiler-safe baking sheet with aluminum foil.
Transfer the squash and onions to the prepared baking sheet and discard any cooking liquid. Broil vegetables until well-browned, 7 to 10 minutes.
Transfer vegetables to a serving platter. Drizzle with tahini sauce and top with pine nuts, za’atar, and parsley. Serve.