Sous Vide Butternut Squash Salad

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Written by Jason Logsdon

Butternut squash is a fun winter squash that can be taken in a variety of ways. It's often served as soups or purees but I also like to serve it in a chunky salad. I combine the squash with walnuts, goat cheese, sage and a drizzle of maple syrup for a savory and sweet salad.

Depending on the ripeness and age of the squash it will usually need to be cooked for 45 to 60 minutes. There is a wide variety of winter squash but most of them benefit from sous vide and are cooked in a similar way. Depending on the type you are cooking the squash will tenderize after 25 to 60 minutes.

Butternut squash salad

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide butternut squash salad recipe you can check out the following.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide Butternut Squash Salad

  • Published: July 24, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 2 Hours
  • Cooks: 183°F (83.9°C) for 45 to 60 minutes
  • Serves: 4 as a side

Sous Vide Butternut Squash Salad Ingredients

For the Butternut Squash Salad

1 butternut squash
6 sage leaves, diced
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 tablespoons butter
Salt and pepper

To Assemble

1/2 cup roughly chopped walnuts
1/2 cup goat cheese
Maple syrup

Sous Vide Butternut Squash Salad Instructions

For the Butternut Squash Salad

At least 60 to 75 minutes before serving

Preheat the water bath to 183°F (83.9°C).

Peel the squash then cut it in half and remove the seeds. Dice the squash into chunks about 1/2" to 3/4" (13mm to 19mm) in size.

Put the squash in a sous vide bag in a single layer. Add the sage, cinnamon, cloves, and butter then salt and pepper the squash. Seal the bag and place it in the water bath and cook for 45 to 60 minutes.

To Assemble

Once the squash is tender remove it from the bag and spoon it onto plates. Top the squash with the walnuts and goat cheese then drizzle with the maple syrup.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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All tags for this article: Cheese, Salad, Sous Vide, Sous Vide Recipes, Sous Vide Salad , Sous Vide Vegetable , Vegetable, Sous Vide Fruit and Vegetables

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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