Posted by PolyScience Staff

Serves: 8

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

Step 1:

Set the Sous Vide Professional™ to 167°F/75°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)

Step 2:
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.

Step 3:
Roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination.

Step 4:
Pour vegetables and liquid into vacuum pouch, vacuum seal.

Step 5:
Place sealed bag in circulating water bath and cook for 40-60 minutes.

Step 6:
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.