Sous Vide Butternut Squash with Tahini Sauce

Name: Sous Vide Butternut Squash with Tahini Sauce
Total time: 240 min
Ingredients: 1 large butternut squash (about 2 1/4 pounds), seeded and cut into 1x2-inch wedges; 2 red onions, peeled and cut into 1-inch wedges; 2 1/2 tablespoons extra virgin olive oil, divided; Kosher salt; 3 tablespoons tahini; 2 tablespoons water, plus more as needed; 1 1/2 tablespoons freshly squeezed lemon juice, plus more as needed; 1 small clove garlic, minced; 1/4 cup pine nuts; 1 tablespoon za’atar seasoning; 1 tablespoon chopped fresh parsley

recipes.anovaculinary.com

Butternut squash is used so often in the winter and — though I love winter squash — I do need to change my soup and mash routine after a while. This recipe is inspired by a dish in Yotam...

Keywords

Sous vide
Sousvide
water bath
immersion circulator

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Ingredients

1 large butternut squash (about 2 1/4 pounds), seeded and cut into 1x2-inch wedges
2 red onions, peeled and cut into 1-inch wedges
2 1/2 tablespoons extra virgin olive oil, divided
Kosher salt
3 tablespoons tahini
2 tablespoons water, plus more as needed
1 1/2 tablespoons freshly squeezed lemon juice, plus more as needed
1 small clove garlic, minced
1/4 cup pine nuts
1 tablespoon za’atar seasoning
1 tablespoon chopped fresh parsley