Sous Vide Acorn Squash With Browned Butter And Rosemary

• 1 each Acorn squash
• 1 pinch Dried rosemary
• 2 tbsp Butter
• 1 pinch Salt

1. Prepare water bath to 90C
2. Heat butter in a saucepan over medium heat, stirring often, until light brown specks appear.
3. Add salt and rosemary and remove from heat.
4. Halve squash, remove seeds and cut into wedges.
5. Place in a vacuum bag.
6. Pour browned butter over squash wedges and seal bag.
7. Submerge squash in water bath for 1 hour.

acorn squash, rosemary, butter, salt

Taken from cookpad.com/us/recipes/360948-sous-vide-acorn-squash-with-browned-butter-and-rosemary (may not work)