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Squash Sformato

Yields 6 servings Courtesy of SousVide Supreme Culinary Specialist Madeline Fiori INGREDIENTS: For the Sous Vide Squash: 1 small butternut squash, peeled, deseeded and diced into 1 inch ( 2.5 cm) For the Squash Sformato: 2 cups (480 ml/454 g) Sous Vide cooked, pureed butternut squash 1 tablespoon (14 g) unsalted butter, room temperature, plus more for ramekins ¼ cup (60 ml) heavy cream 1 ounce (28 g) grated parmesan 2 eggs, divided 1/8 teaspoon (0.6 ml) sea salt INSTRUCTIONS: For the  squash: 1)      Fill and preheat the SousVide Supreme to 190F/87C. 2)      Put the prepared raw squash into cooking … Read More