Bright orange pumpkins and butternut squash are synonymous with the autumn and winter months, often associated with Halloween and classic comfort food. Cooking them sous vide preserves their vibrant colour and maintains a slightly firmer texture which can often be lost in conventional cooking methods at high temperatures.
Preheat the water bath to 85°C
Peel the pumpkin or squash and cut into slices, discarding the seeds
Season with salt and place in a vacuum bag in a single layer with a little olive oil. Vacuum seal the bag
Place the bag in the preheated water bath to cook for 45–60 minutes, depending on the size of the pumpkin or squash and how ripe it is
Remove the slices from the bag and pat dry with kitchen paper
Try adding herbs such as thyme and rosemary to the bag or spices such as nutmeg or pepper.
Honey will enhance the natural sweetness of the pumpkin, or you could try adding a little loose leaf black tea for an unusual twist.