I love winter squashes. Acorn squash is especially underappreciated, I think. It has a delicious buttery flavor, and my kids love it. You can think of winter squashes as another side dish similar to a baked potato or baked sweet potato. In hot months, you can microwave the squash to cook it quickly, without having to heat your oven.
To start, I will sous vide my steak. Season it with my favorite, Spade L Ranch beef seasoning. I have 2 large steaks and 1 small steak, but in the sous vide, that doesn’t matter. They will all cook identically!
Then place it in a gallon zip bag.
I turn my tap water to hot, and fill my sous vide container so it will be above the minimum fill line on the machine.
Then set the machine to 130 for medium steak. My tap water was around 120, so it won’t take long to heat!
Seal up all but one corner of the zip bag, and then lower all but that corner down into the water, letting the pressure of the water press out all the air. Zip that last corner closed just above the water’s surface.
Let the steaks cook at least 1 hour, up to 4 hours. It’s impossible to over cook them!
20 minutes before you’re ready to eat, cut open the acorn squash. Sawing motions with a sharp, serrated knife is the easiest way to do this.
Then scoop out the seeds.
Put a half inch of water into a microwave safe baking dish.
Sprinkle salt on the flesh of the squash, place it cut side down in the baking dish, cover with plastic wrap, and cut a couple of vent slits.
Microwave on high 12 minutes, then use your finger, with an oven mit on, because it’s hot, to feel if the squash is soft. If it gives easily, it’s done. If not, microwave in 3 minute intervals until it is done.
Meanwhile, throw together a green salad.
To finish the meal, heat a large carbon steel or cast iron skillet over high heat until very hot.
Pat the steaks dry.
Turn on your vent fan.
Add 1 tablespoon butter to the pan. You want it to brown.
Add the steaks and cook just a minute or so per side. Remember they are already perfectly cooked inside, so all you want to do is briefly sear the outside. The browned butter helps give a rich, seared taste.
Transfer the browned steaks to a cutting board. You can serve them immediately; with the sous vide machine, there is no need to rest the meat.
I like to slice the steaks against the grain, and sprinkle the squash with fresh crackes black pepper to serve.