In this lovely dish from Italy, the squash cooks with sage and pancetta, which enliven the sweet squash, giving it a smoky, woodsy flavor. Serve this with the Sunday roast chicken or Thanksgiving turkey for an extraordinary side.
SERVES 6
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil
- 2 pancetta slices, cut into small dice
- 6 fresh sage leaves, thinly sliced
- 1/2 cup chicken or vegetable stock or store-bought chicken or vegetable broth
- 4 cups chopped butternut squash (1-inch chunks)
- 2 tablespoons unsalted butter
- 1/4 to 1/2 cup heavy cream
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Add the pancetta and cook until it renders some fat and begins to crisp. Add the sage and sauté for another minute, or until it is fragrant.
- Add the stock and squash. Lock the lid in place and cook at high pressure for 5 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Add the butter and cream to the pot and mash the squash.
- Transfer the squash to a serving dish and serve immediately.
