Delicata Squash Sous Vide

Delicata Squash Sous Vide | Paleo + Life

My friend C., one of my favorite people in the world, has something of a squash obsession.
I have known this woman to buy multiple pounds of winter squashes — even when she was only cooking for herself.
Because she loves food like I love food, I took her squash addiction seriously. However, I didn’t share it until two things happened:
One: I discovered that the skin on delicata squashes is edible. Blew. My. Mind. I have been cooking for far more years than I can recall, and yet this was news to me. Incredibly exciting news, too: anything that makes these vitamin-filled veggies even easier to cook and eat is brilliant in my book.

Two: I spent some time with my new favorite book,The Flavor Bible. Reading over the “Squash” entry, I noticed how close it was to the entry for “Turmeric”, and an idea was born…

Delicata Squash Sous Vide | Paleo + Life

This recipe was pretty much perfect right out of the gate. I attribute that to the generous use of fresh turmeric, which I had never tried before. The flavor is bright — a little peppery, a little earthy, with a menthol-like freshness that is nothing like the dried stuff. Inspired by 101 Cookbooks’ Turmeric Tea, I added a splash of lemon to really punch up that flavor, and a sprinkle of black pepper to enhance turmeric’s natural bite. With some onion, a dab of olive oil, and a little time in the sous vide, the squash becomes even creamier and more delicious.

Delicata Squash Sous Vide


  • 2 delicata squash, scooped out and sliced into rings
  • 1/4 large onion, sliced
  • 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1/2" x 1" piece fresh turmeric, peeled


  1. Preheat the sous vide to 185F.
  2. While the oven heats, combine squash and onions in a large pouch. Add salt, pepper, lemon juice, and olive oil. Grate turmeric over the mixture. Holding the pouch closed, swish the contents around so that the seasonings are spread equally over the squash. Seal the pouch.
  3. When the sous vide reaches the correct temperature, place the sealed pouch in the sous vide and cook for 1-1/2 - 2 hours. Remove the vegetables from oven; set aside until ready to serve.

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3 thoughts on “Delicata Squash Sous Vide

  1. Emilie

    Being as cooking impaired as I am, I had to look up with a sous vide was. If I get brave enough to give that method a shot, I think this is the recipe I’d try. This looks incredibly delicious.

    Your post caught my eye, because I’ve been wanting to cook more squash. I’ll actually be experimenting with a couple of spaghetti squash in the next few days. Yum.

  2. Kara @ Yaya Recommended

    This looks delicious! I’m a big fan of all types of squash, but I don’t think I’ve actually ever tried delicata squash!! The lemon and turmeric sound like an awesome combination. Can’t wait to try this! Pinning and sharing 😀


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