I will say it again. I like butternut squash, and cannot always eat soup. I prefer to make it into mash as a starch replacement. I also do not cook it with the typical sweet desert like covered in brown sugar. I think it is why I do it instead of “sweet potato” mash. It has a much better flavor cooked with savory spices. It can also be done with a spicy curry flavor depending on what it is being served with.
- 1 butternut squash
- 1/2 onion
- Garlic to taste
- fresh ginger to taste
- cinnamon
- Cumin
- paprika
- olive oil
Cube butternut squash, and onion. Rough chop garlic and ginger. Add to vacuum bags. I portioned it into 300g bags with 1/4 teaspoon of cumin, 1 teaspoon paprika, 1/2 of a cinnamon stick and 2 tablespoons of Olive oil. It was too much oil and one tablespoon would be enough. Toss in the bags to coat before sealing and then 3 hours at 185 degrees in the Sous Vide while other things are being done. It was really tender at the 2 hour mark but i got distracted.