Last Updated on April 26, 2026 by Lisa Keys
Sous vide cooking is a girl's best friend. Yes, a boy's best friend, too. You see I cooked this incredibly delicious side-dish while I was out in the garden. It's the beauty of sous vide...I don't have to babysit the cooking process. Set it, forget it and get outside to soak up the vitamin D. Life is good and so are the best butternut sous vide squash recipe and asparagus side dish. They are among my best sous vide recipes.
What is black garlic molasses
I know. What the heck is black garlic molasses? It's a complex flavor explosion in your mouth is what it is. Kind of like an orchestra of nutty, roasted garlic in harmony with savory and sweet dried fruit. A product of Japan it's made from fermenting garlic and then slow-roasting the black garlic into this black gold molasses syrup. It's expensive, but a little goes a long way.
Tips on vacuum sealing for sous vide
Whenever vacuum sealing I recommend putting all liquid ingredients in the bottom of the bag. Fold the top of the bag back so not to get it wet or sticky with ingredients which could prevent the bag from sealing properly. Add the squash. The squash becomes like an obstacle so the vacuum sealer doesn't draw the liquid up into the machine.
Now just drop the bag in your heated water bath and go do something fun for an hour......the best sous vide recipes with butternut squash will be waiting for you upon your return.
When ready to serve just snip open the bag, pour into a serving dish and toss with a little green onion and cilantro. Perfectly fork tender and fragrant this side dish can pair well any protein, but equally as good served over rice as a main dish for my vegetarian friends. Sous Vide Spicy Sweet Asian Butternut Squash is just delicious.
Sous Vide Squash Recipe
Ingredients
- 1 tablespoon sweet Asian chili sauce
- 1 tablespoon soy sauce
- 2 teaspoons fresh lemon juice
- ¼ teaspoon black garlic molasses
- ¼ teaspoon grated ginger
- 1 small butternut squash, peeled, cubed (2 cups)
Garnish
- 1 green onion, thinly sliced
- 2 tablespoons chopped fresh cilantro
- Optional: add ¼ teaspoon toasted sesame oil to bag and then finish with a sprinkle of toasted sesame seeds
Instructions
- With immersion circulator, heat water bath to 170F.
- Place chili sauce, soy sauce, lemon juice, molasses and ginger in bottom of cooking bag.
- Add squash and vacuum seal bag.
- Cook for 45 minutes.
- Pour squash and sauce into a serving bowl.
- Add green onion and cilantro; toss.
Lisa Keys says
As featured at the ISVA summit...this is a must try during the fall and winter season.