Sous Vide Butternut Squash
Prep time: 10 minutes
Cook time: 60 minutes
2 Butternut Squash, peeled, seeded and large dice
6 oz Turkey Stock (May substitute chicken or vegetable stock)
1.5 oz White Truffle Honey (Reserve .5 oz for garnish)
Sage leaves, for garnish
Kosher Salt, to taste
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Combine diced squash, truffle honey, stock and salt in a large mixing bowl. Reserve .5 oz truffle honey and sage leaves for garnish. Stir gently.
Roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination.
Pour vegetables and liquid into vacuum pouch, vacuum seal.
Place sealed bag in circulating water bath and cook for 40-60 minutes.
Remove bag from water bath.
If serving immediately: transfer to serving vessel. Garnish with truffle honey and sage leaves.
If saving for later: quickly shock in ice water bath until temperature of sauce has reached 40°F/4°C. Cooling must occur in under one hour. Store in refrigerator and reheat to 140°F/60°C before serving.