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.
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.
Ingredients for Sous Vide Acorn Squash Puree
- 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 fresh lime juice
- 2 tablespoons maple syrup
- Fresh basil leaves
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Cooking Instructions for Sous Vide Acorn Squash Puree
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.
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.
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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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