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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.
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.
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.