Sous Vide Acorn Squash With Browned Butter And Rosemary

Name: Sous Vide Acorn Squash With Browned Butter And Rosemary
Cuisine: American
Ingredients: 1 each Acorn squash; 1 pinch Dried rosemary; 2 tbsp Butter; 1 pinch Salt

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.

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.

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Ingredients

1 eachAcorn squash
1 pinchDried rosemary
2 tbspButter
1 pinchSalt

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Steps

1

Prepare water bath to 90C
2

Heat butter in a saucepan over medium heat, stirring often, until light brown specks appear. Add salt and rosemary and remove from heat.
3

Halve squash, remove seeds and cut into wedges. Place in a vacuum bag.
4

Pour browned butter over squash wedges and seal bag.
5

Submerge squash in water bath for 1 hour.