Sous Vide Acorn Squash With Browned Butter And Rosemary

Prepare water bath to 90C

Heat butter in a saucepan over medium heat, stirring often, until light brown specks appear. Add salt and rosemary and remove from heat.

Halve squash, remove seeds and cut into wedges. Place in a vacuum bag.

Pour browned butter over squash wedges and seal bag.

Submerge squash in water bath for 1 hour.