Roast Vegan Butternut Squash, with Flavours of Garlic and Coriander | Sous Vide Recipe

Roast Vegan Butternut Squash, with Garlic and Coriander Pesto

  • COOK TIME: 3-4 Hours
  • PREP TIME: 20 Minutes
  • DIFFICULTY: Easy
  • SERVES: 6

Ingredients

  • ½ a butternut squash peeled and de-cored.
  • 4 tbsp of the coriander and garlic pesto

For the Pesto

  • 1 bunch of coriander
  • 50g of roasted almonds
  • 25g of sautéed white onion – finely chopped
  • 2 tbsp chardonnay vinegar
  • 2 cloves of garlic crushed
  • Salt
  • 75g Oil

Equipment

Method

  1. Set your water bath or circulator to 75°C
  2. To make the pesto, combine the ingredients in a blender and blend until smooth. Then season and reserve
  3. Then place the pesto into the core of the butternut squash, season and vacuum
  4. Cook for 3 – 4 hours depending on desired texture
  5. Once cooked, remove from the pouch and finish on a BBQ or in a very hot pan, caramelising all edges and enjoy

Chef’s Tip:

Serve with some roasted vegetables and a vegetarian gravy

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