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Written by Jason Logsdon

Sous Vide Acorn Squash Puree Recipe

Acorn squash has a great flavor combination of sweet, nutty, and buttery, then when you combine it with some spices and maple syrup, they really intensifies the flavor. Making sous vide acorn squash holds in more moisture while still fully tenderizing it, resulting in a perfect texture for a puree. I love to serve this with roasted meat, rich sausages, or even with turkey for a lighter dish.

Sous vide acorn squash puree 3

The timing doesn't matter nearly as much in this recipe because you will be pureeing it. I usually let it go 1 to 2 hours until it's easy to squeeze through the bag.

You can learn more about sous vide squash from my how to sous vide acorn squash article or discover more sous vide vegetable options to try.

If you like this recipe you can get 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!

Italian sausage acorn squash puree

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Acorn Squash Puree Recipe

  • Published: September 14, 2020
  • By Jason Logsdon
  • Cooks: 183°F (83.9°C) for 1 to 2 hours
  • Serves: 4

Ingredients for Sous Vide Acorn Squash Puree

Sous vide acorn squash puree 5
  • For the Acorn Squash

  • 1 medium acorn squash, about 2 pounds (900g)
  • 1 tablespoon olive oil or butter
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1 tablespoon brown sugar, optional
  • To Assemble

  • 1/2 cup whole milk
  • 2 tablespoons fresh lime juice
  • 2 tablespoons maple syrup
  • Fresh basil leaves

Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for Sous Vide Acorn Squash Puree

For the Acorn Squash

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

Peel the acorn squash then cut in half and remove the seeds. Cut the flesh into 1/2" chunks (13mm). You should have about 2 cups.

Place the cubed squash into one or two sous vide bags, making sure it is in a single layer. Add the remaining ingredients to the sous vide bag. Seal the bag and cook for 1 to 2 hours.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

To Assemble

Once cooked, remove the squash from the sous vide bag and place in a blender or food processor. Add the milk, lime juice, and maple syrup then blend until fully pureed. Salt and pepper to taste.

Serve the the protein of your choice and add some basil leaves on top for color.

Sous vide acorn squash puree 1

Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Sous Vide Acorn Squash Puree Recipe

4 Ingredients: 1 medium acorn squash about 2 pounds (900g) 1 tablespoon olive oil or butter 1/8 teaspoon ground cloves 1/4 teaspoon allspice 1 tablespoon brown sugar optional 1/2 cup whole milk 2 tablespoons lime juice 2 tablespoons maple syrup Fresh basil leaves
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Acorn squash has a great flavor combination of sweet, nutty, and buttery. Making sous vide acorn squash holds in the moisture while fully tenderizing it, resulting in a perfect texture for a puree.
1 Serving

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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