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Sous Vide Acorn Squash With Browned Butter And Rosemary
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A picture of Sous Vide Acorn Squash With Browned Butter And Rosemary.

Sous Vide Acorn Squash With Browned Butter And Rosemary

Ryan Goodwin
Ryan Goodwin @cook_3814251
San Francisco, California

I'd like to experiment with some lower times and temperatures. This is great for purée, but a little soft to eat as-is.

I'd like to experiment with some lower times and temperatures. This is great for purée, but a little soft to eat as-is.

Read more

Sous Vide Acorn Squash With Browned Butter And Rosemary

Ryan Goodwin
Ryan Goodwin @cook_3814251
San Francisco, California

I'd like to experiment with some lower times and temperatures. This is great for purée, but a little soft to eat as-is.

I'd like to experiment with some lower times and temperatures. This is great for purée, but a little soft to eat as-is.

Read more
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Ingredients

  • 1 eachAcorn squash
  • 1 pinchDried rosemary
  • 2 tbspButter
  • 1 pinchSalt
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Steps

  1. 1

    Prepare water bath to 90C

  2. 2

    Heat butter in a saucepan over medium heat, stirring often, until light brown specks appear. Add salt and rosemary and remove from heat.

    A picture of step 2 of Sous Vide Acorn Squash With Browned Butter And Rosemary.
  3. 3

    Halve squash, remove seeds and cut into wedges. Place in a vacuum bag.

  4. 4

    Pour browned butter over squash wedges and seal bag.

  5. 5

    Submerge squash in water bath for 1 hour.

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Ryan Goodwin
Ryan Goodwin @cook_3814251
on November 07, 2014 05:36
San Francisco, California
They call me queso.
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Keywords

Acorn Squash Butter

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