Pumpkin Agrodolcewith Cippolini Onions and Dried Cranberries


For this enticing main dish, slices of pumpkin are cooked sous vide with onions, cranberries, and seasonings before getting caramelized in a hot pan.



Agrodolce Sauce:

5 oz white wine or balsamic vinegar
4 anchovy fillets
4 cloves garlic, smashed
1 ½ Tbsp olive oil
8 parsley stems, finely chopped
3 oz thyme flower honey
2 sprigs fresh thyme
¼ tsp salt
¼ tsp black pepper


2 oz olive oil
4 C organic heritage pumpkin (can substitute acorn squash, kombucha or any other small pumpkin), sliced to ½” crescents
1 C cippolini onions, peeled
1 oz dried cranberries
¼ tsp kosher salt
1/8 tsp black pepper
½ Tbsp grapeseed oil
½ Tbsp unsalted butter



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • two-quart saucepan
  • knife
  • 10″ braising pan
  • Large mixing bowl
  • Large sauté pan


Prepping time: 20 minutes / Cooking time: 45 minutes (excludes sous vide cooking time)




For the Agrodolce Sauce:

  1. In a two-quart saucepan over medium-high heat, reduce vinegar by half, about five minutes. Remove from heat and set aside to cool.
  2. Meanwhile, use the side of a knife to smash the anchovy and garlic together until it forms a paste. Add a pinch of salt to act as an abrasive, if needed.
  3. In a 10” braising pan over medium heat, heat the olive oil.
  4. Add the smashed anchovy mixture and the chopped parsley stems. Cook for three to five minutes while continually stirring, not allowing the mixture to take on color.
  5. Next, deglaze with the honey. Stir mixture for three minutes, then add the thyme, remove from heat, and steep for five minutes. Season with a pinch of salt and pepper.
  6. Pour in the vinegar reduction. Chill the sauce in the refrigerator for 20 minutes.
  7. Carefully pour into a sous vide pouch and vacuum-seal until compressed. Set water bath to 181°F (83°C) and cook for 45 minutes.
  8. Once done, remove and set aside until ready to combine with the pumpkin.

For the Pumpkin:

  1. Set circulator to 181°F (83°C).
  2. In a large mixing bowl, combine all ingredients except grapeseed oil and butter, and toss to mix evenly.
  3. Carefully pour into a sous vide pouch, distributing evenly.
  4. Add butter and vacuum seal.
  5. Cook in water bath for 50 minutes, then remove and set aside to cool.

To Serve:

Heat the grapeseed oil in a large sauté pan over high heat. Sear the pumpkin and onion mix; caramelize five minutes.

Lower the heat to medium-high, then add the sauce into the pan one spoonful at a time until the vegetables are glazed to your preference.

Remove from the heat and serve.

Developed by the chefs of Cuisine Solutions. Featured in Sous-Vide magazine Fall/Winter 2018.

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