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

Roast Vegan Butternut Squash, with Garlic and Coriander Pesto

Roast Vegan Butternut Squash, with Garlic and Coriander Pesto Vegetables and Sides Roast, Vegan, Butternut Squash, Garlic, Coriander Pesto, sunday dinner, dinner, vegetarian, vegetables English
  • COOK TIME: 3-4 Hours
  • PREP TIME: 20 Minutes
  • SERVES: 6


  • 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



  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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