I'm planning a six course dinner with an amuse bouche for some friends. I'd like to be able to eat with these friends as well, so I'm doing as much as possible in advance.
I am interested in making some version of the
confit squash salad, but I regrettably do not have a microwave—my tiny, New York City apartment couldn't handle a sous vide supreme, a dehydrator, a juicer, AND a microwave...—but I have prepared a garlic confit (the MC@H version) in a pressure cooker. MC@H also has a fingerling potato confit variation. I imagine this is adaptable with a squash, but has anyone tried this successfully? I'll test it with some leftover butternut squash I have before the dinner, but if anyone has any advice or thoughts, I'd be happy to hear them. Also, since I'll be doing a bit of testing, if anyone has any reasonable ideas for experimentation, let me know. Thanks!
