Steamed Butternut Squash Pressure Cooker Recipe

Steamed Butternut Squash Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 as a side dish or makes 2 to 2½ cups puree – Cooker: 5- to 7-quart – Time: 5 minutes at HIGH pressure

• 1 butternut squash (about 1½ pounds)
• 2 cups water

Method

1. Wipe down the squash with a damp paper towel to remove any dirt
2. If using a whole squash, set it on a cutting board and, with a sharp knife, cut it in half or quarters as needed to fit your pressure cooker
3. With a spoon, remove and discard the seeds
4. Place a steamer basket in a 5- to 7-quart pressure cooker
5. Add the water
6. The water will just touch the bottom of the basket
7. Place the squash in the steamer basket
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 5 minutes
12. Remove the pot from the heat
13. Open the cooker with the Quick Release method
14. Be careful of the steam as you remove the lid
15. Using a sharp knife, test the squash to see if it is cooked through; it should slide all the way in with no resistance
16. If still hard, cover (without locking for pressure) and steam a few more minutes
17. Let the squash rest in the pot for a minute
18. Transfer to a deep bowl with a large pair of metal tongs
19. Use a soup spoon to scoop the flesh from the skin
20. Mash with a fork to serve as a side dish or puree in a food processor or with an immersion blender to use in recipes
21. It will keep in an airtight container up to 2 days in the refrigerator or up to 2 months in the freezer

Full List of Steamed Recipes
Full List of Butternut-Squash Recipes