Sage and Orange Butternut Squash Recipe

Butternut squash can be boiled, roasted or grilled. It can also be cooked sous vide in a Shield N Seal Vacuum Seal Bag, which is easy and delicious. You can add seasonings and butter to the bag, let it marinate for a few hours, and let the flavors really permeate into the Squash. Butternut squash really absorbs flavors in a amazing way.  This Sage and Orange Butternut Squash Recipe is delicious and is sure to impress vegetarians and meat eaters alike.

In addition, sous vide makes it really easy to keep the water at the right temperature, so your squash comes out perfectly tender, neither too hard, or too soft. Cooking in a Shield N Seal Vacuum Bag means all the nutrients are kept intact in the squash, and not leached out into cooking water.

We like to flavor the squash with orange and sage, adding a little butter for a luxurious finish. You can add a little salt and pepper if you want, or else just allow the natural flavor of the squash shine through. Butternut squash is naturally sweet so the orange juice complements the sweetness while the sage adds aromatic flair.

All you need to do to make this tasty side dish is to put the ingredients in a vacuum bag, seal it, and submerge it in a pot of water, then leave for one hour. This of course frees up your time to prepare the main dish. Keep any leftovers in a covered container in the refrigerator and use within 3 days.

What You Need:

2 large peeled, diced butternut squash
1 tablespoon orange juice
1 tablespoon melted salted butter
1 teaspoon dried sage
Salt and pepper, to taste

How to Make It:

Put the peeled and diced butternut squash, orange juice, butter, and sage in a medium Shield N Seal vacuum bag. Squeeze it a bit to make sure the squash pieces are well coated. Now you can vacuum-seal the bag with your Vacuum Sealer.

Fill a large pot with water and heat it to 155 degrees F. Fully submerge the bag in the water and cook for one hour, using a digital thermometer or sous vide cooker to ensure the water stays at 155 degrees F.

After an hour, take the bag out of the water and remove the squash. This Sage and Orange Butternut Squash Recipe will pair extremely well with roasted pork, or a mixed in with a quinoa salad. Really, the possibilities are endless because it goes with just about everything.

Get your free Sous Vide Recipe Ebook

& 10% off Your First Order

Join our mailing list to receive 10% off your first order, along with receipes, invitations to events, and more!

You have Successfully Subscribed!