During this time of year, we can eat butternut squash EVERYTHING. From butternut squash soups to fritters, our menu is overflowing with this beautiful holiday produce!
Today we have a special butternut squash recipe that's perfect for your holiday party! These butternut squash radicchio cups make amazing hors d'oeuvres or appetizers. They're filled with bleu cheese and walnuts which make them the perfect winter bite. Check it out below!
Sous Vide Butternut Squash in Radicchio with Toasted Walnuts and Bleu Cheese
- 2 ea. butternut squash, medium brunoise
- 4 heads radicchio
- 1/2 cup balsamic vinegar
- 1 tablespoon sugar
- 2 tablespoons bacon fat, melted
- 4 sprigs thyme, leaves only chopped
- 3 sprigs rosemary, needles only chopped
- 8 oz. walnuts, toasted and roughly chopped
- 8 oz. bleu cheese, crumbled
- salt and pepper to taste
Simmer water in a large pan. In a mixing bowl combine butternut squash, herbs, bacon fat, salt and pepper. Divide mixture among two large ziploc bags and place into simmering water for about 30 minutes or until squash is cooked and holding it’s shape, NOT MUSHY. You will probably have to turn the bag over half way through cooking time to make sure all the contents of the bag are cooked evenly.
Meanwhile add sugar to the balsamic vinegar and reduce by about 2/3.
Cut the radicchio leaves from the ends to make cups, 2 per person. Take the left over radicchio after these have been portioned out and chiffonade.
Toss julienned radicchio with olive oil, salt and pepper. To build a radicchio cup, drizzle balsamico and olive oil and salt and pepper over first layer. Then top with second leaf of radicchio and add dressed julienned radicchio. Next, add warm butternut squash mixture and drizzle with balsamico. Garnish with walnuts and blue cheese.