Sous Vide Squash Recipe

Ingredients

• 1 tablespoon sweet Asian chili sauce
• 1 tablespoon soy sauce
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon black garlic molasses
• 1/4 teaspoon grated ginger
• 1 small butternut squash, peeled, cubed (2 cups)
• 1 green onion, thinly sliced
• 2 tablespoons chopped fresh cilantro
• Optional: add 1/4 teaspoon toasted sesame oil to bag and then finish with a sprinkle of toasted sesame seeds

Instructions

1. 1

   With immersion circulator, heat water bath to 170F.

2. 2

   Place chili sauce, soy sauce, lemon juice, molasses and ginger in bottom of cooking bag.

3. 3

   Add squash and vacuum seal bag.

4. 4

   Cook for 45 minutes.

5. 5

   Pour squash and sauce into a serving bowl.

6. 6

   Add green onion and cilantro; toss.