Pumpkin vegetables sous-vide
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20 MIN.


60 MIN.



  • 750 g red kuri squash (Hokkaido pumpkin)
  • 5 cm ginger (approx. 25 g)
  • 1 red chilli pepper
  • 1 untreated orange
  • 2 sprigs rosemary
  • 1 tbsp vegetable oil
  • 1 heaped tsp ras el hanout
  • Salt, pepper


Wash the squash, remove the seeds and cut into 2 cm cubes. Peel the ginger if necessary and cut into slices. Wash the chilli, cut in half lengthwise, remove the seeds and white inner skin and cut into strips. Wash the orange with hot water, dry it and grate the peel. Halve the orange and squeeze the juice from one half. Wash the rosemary and shake dry.

Place the squash cubes in a bowl with the ginger, chilli, orange juice, rosemary and oil. Sprinkle with ras el hanout and season well with salt and pepper. Mix everything together and place in a suitable vacuum bag, e.g. ZWILLING FRESH & SAVE bag M. Fold the opening of the bag over so that the zipper does not get dirty when filling. Close the bag and vacuum seal it.

Attach the ZWILLING ENFINIGY sous-vide stick to a suitable pot, e.g. ZWILLING Pro 28 cm. Pour in the water, observing the maximum capacity on the stick, and heat the water to 85 °C. Put the bag in and cook the squash sous-vide for 60 minutes.

At the end of the cooking process, remove the squash, heat if desired, season to taste and enjoy as a side dish. Alternatively, process into puree or soup.

Serve with mashed potatoes and pan-fried meat.


Hokkaido squash does not need to be peeled as the skin can be eaten. However, other types of squash such as butternut or musky winter squash can also be used. As the skin of these varieties is somewhat thicker, it should be removed first.


To prevent the bag from floating on the surface, we recommend using the ZWILLING ENFINIGY sous-vide rack. To save energy, simply use the practical ZWILLING ENFINIGY sous-vide lid with recess.

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