- 1 Hokkaido pumpkin, about 500g
- 4 sprigs of thyme
- 2 sprigs of rosemary
- 4 star anise
- 1 cinnamon stick
- 4 cardamom pods
- 2 tbsp olive oil
- 2 tbsp honey
- Cut the pumpkin in half, remove the seeds and cut it into 8 slices. Pluck the thyme leaves and the rosemary needles, crumble the cinnamon stick and crush the cardamom, and mix all these with olive oil and honey.
- Seal the marinade and the pumpkin slices in a SousVide bag. Place the bag on shelf level 3 on the ‘SousVide’ program and cook at 85°C for 40 minutes.
- To serve, sprinkle with star anise and broken cinnamon stick.
Enjoy as a snack on its own, or as a savoury accompaniment to a game dish. Or serve just warm with a well-flavoured walnut or cherry ice cream, topped with a handful of crunchy amarettini.
You can use butternut or Muscat squash instead, but peel them first. Only Hokkaido has the tender, aromatic skin.