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 ...

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Recipe Temp 183 F / 83.9 C
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Butternut squash is used so often in the winter and — though I love winter squash — I do need to change my soup and mash routine after a while. This recipe is inspired by a dish in Yotam Ottolenghi’s Jerusalem cookbook, and it transforms the orange vegetable from boring to deeply intriguing. Preparing the squash and onions in the Anova Precision Cooker keeps dinner time prep to a minimum. Simply pop the cooked vegetables under the broiler for a few minutes and top with the tahini sauce, pine nuts, za’atar, and parsley. Za’atar, by the way, is a Middle Eastern seasoning made from thyme, sumac, and sesame seeds. If you can’t find it, you can substitute a mix of dried thyme and sesame seeds.
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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


  • 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 1

      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 2

      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 3

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

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183 F / 83.9 C Recipe Temp
Recipe Time
Prep Time