Sous Vide Kabocha with Cardamom Ricotta and Pomegranate
Carolyn Jung is a James Beard Award-winning Bay Area food journalist, whose work has appeared in the San Francisco Chronicle, Every Day with Rachael Ray, Coastal Living, Via magazine, Food Arts, Edible Silicon Valley, Wine Spectator and other publications. She is the fo ...
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Ingredients for 8
1 medium kabocha squash (about 4 pounds)
15 ounces ricotta cheese
Zest of 1 orange
5 tablespoons freshly squeezed orange juice
3/4 teaspoon ground cardamom
1 pomegranate, seeds removed and reserved
Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).
To make cutting up the kabocha easier, microwave the whole squash on high for 3 minutes.
Cut squash in half. Scoop out seeds and discard. Cut squash into wedges about 1 ½-inches thick. The skin is edible, so leave it on. You may want to trim off any unsightly bumps.
Season squash wedges with salt and divide between 2 large zipper lock or vacuum seal bags. Seal the bags using the water immersion technique or a vacuum sealer on the dry setting.
Place the bags in the water bath and set the timer for 1 1/2 hours.
Meanwhile, make the ricotta topping: In a small bowl, mix together ricotta, orange juice, orange zest, cardamom and a pinch of salt.
When the timer goes off, remove the bags from the water bath and transfer squash to a serving platter.
Dollop each wedge with some of the ricotta mixture. Drizzle pomegranate molasses over the ricotta and top with the pomegranate seeds. Season with salt and serve.