sous vide butternut squash, edamame spaghetti, sage | Recipe by sousvidetools.com

sous vide butternut squash, edamame spaghetti, sage

  • COOK TIME: 20mins
  • PREP TIME: 15 mins
  • DIFFICULTY: Easy
  • SERVES: 2

Ingredients

¼ of a butternut squash peeled and cut into cubes
1 tsp chopped sage
1 plum tomato cut into wedges
2 tsp toasted pumpkin seeds
1 tbsp olive oil
¼ lemon juice
50g organic edamame spaghetti (Explore cuisine brand) cooked

Method

  1. Pre-set your water bath to 82°C
  2. Season the butternut squash then place into a pouch and vac seal
  3. Cook the squash for about 20 minutes or until soft and tender
  4. Remove the squash from the pouch and place into a bowl
  5. Add the remaining ingredients and mix well, season to taste
  6. Add some more lemon juice if you feel like it
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