Sous Vide Butternut Squash with Tahini Sauce

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

• Kosher salt

• 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

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 183ºF (83ºC).

• 

  Step 2

  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.

• Step 3

  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.

• 

  Step 4

  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.

• Step 5

  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.

• Finishing Steps

• Step 0

  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.

• Step 1

  Transfer the squash and onions to the prepared baking sheet and discard any cooking liquid. Broil vegetables until well-browned, 7 to 10 minutes.

• 

  Step 2

  Transfer vegetables to a serving platter. Drizzle with tahini sauce and top with pine nuts, za’atar, and parsley. Serve.

Latest Comments