Pumpkin Agrodolce with Onions and Cranberries | Sous-Vide Magazine

Ingredients

• 5 oz white wine or balsamic vinegar
• 4 anchovy fillets
• 4 cloves garlic, smashed
• 1 ½ Tbsp olive oil
• 8 parsley stems, finely chopped
• 3 oz thyme flower honey
• 2 sprigs fresh thyme
• ¼ tsp salt
• ¼ tsp black pepper
• 2 oz olive oil
• 4 C organic heritage pumpkin (can substitute acorn squash, kombucha or any other small pumpkin), sliced to ½” crescents
• 1 C cippolini onions, peeled
• 1 oz dried cranberries
• ¼ tsp kosher salt
• 1/8 tsp black pepper
• ½ Tbsp grapeseed oil
• ½ Tbsp unsalted butter