Sous Vide Curried Winter Squash
"Winter squash is one of my staple ingredients in the fall. It's hearty, resilient, and takes on many different flavors. One of my current favorites is to cook squash with Thai curry paste: it adds punchy heat, aroma, and a little je ne sais quoi. Cooking the squash slowly in the precision cooker allows the squash to take on a creamy texture while still maintaining its shape...."
INGREDIENTS
•
1 medium winter squash, such as kabocha, acorn, red kuri, or sugar pumpkin (about 3 1/4 pounds)
•
2 tablespoons unsalted butter
•
1 to 2 tablespoons Thai curry paste (any flavor), to taste
•
1/2 teaspoon kosher salt
•
Fresh cilantro, for serving
•
Lime wedges, for serving
ADVERTISEMENT