Sous Vide Italian Sausage with Acorn Squash Puree

For the Italian Sausage

At least 2 to 3 hours before serving

Preheat a water bath to 140°F (60°C).

Place the Italian sausage in a sous vide bag then seal. Cook the sausage for 2 to 3 hours.

For the Acorn Squash Puree

At least 60 minutes before serving

Preheat an oven to 400°F (204°C). Cover a roasting pan with aluminum foil.

In a large bowl whisk together the maple syrup, miso paste, olive oil, and chipotle powder. Peel, deseed, and chop the acorn squash then toss with the maple syrup mixture. Salt and pepper the squash then place on the roasting pan and cook until tender 35 to 45 minutes.

Once tender, remove the squash from the heat and place in a blender. Add the milk then blend together until a smooth puree forms. Salt and pepper to taste. For a more refined presentation you can run the puree through a chinois or strainer.

To Assemble

Take the sausage out of the sous vide bag and pat dry. Briefly sear them until just browned.

Place a large spoonful of the acorn squash puree on a plate. Top the puree with a sausage link or two. Drizzle some maple syrup around the sides and sprinkle the whole dish with the oregano and thyme.