Cook time: 50 minutes sous vide
1 Butternut Squash
3 Tablespoons Butter
Set up Nomiku water bath and temperature to 75ºC (167°F).
Carefully halve the squash lengthwise. Using a spoon, scoop out, and discard seeds. Peel with a vegetable peeler and cut into 1-inch cubes. Vaccuum-seal the cubed butternut squash and butter or use the water displacement method with a zip bag and sous vide for 50 minutes. If using a zip bag make sure to weigh down the bag so it is fully submerged in the water bath.