Dried apples and squash are a terrific combination. The sweet squash soaks up the flavor of the apples, resulting in a side dish that is almost like dessert, and that’s a good thing when you are feeding fussy children! This is another great dish for the holidays or to serve alongside your favorite pork or poultry entree.
SERVES 6
INGREDEINTS:
- 4 tablespoons unsalted butter
- 1 cup apple cider
- 2 tablespoons light brown sugar
- 1 cup dried apples, coarsely chopped
- 3 cups chopped butternut squash (1-inch chunks)
- 1/4 cup finely chopped toasted pecans, for garnish (optional)
INSTRUCTIONS:
- Melt 2 tablespoons of butter in the pressure cooker over medium-high heat. Add the cider and sugar and stir to blend. Add the dried apples and butternut squash. Lock the lid in place and cook at high pressure for 4 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Using a slotted spoon, transfer the apples and squash to a serving dish and cover with foil to keep warm.
- Add the remaining 2 tablespoons of butter to the liquid in the pressure cooker and bring the sauce to a boil over high heat. Continue boiling until the sauce has reduced to a syrupy consistency, about 5 to 7 minutes.
- Pour the sauce over the warm squash in the serving dish. Garnish with finely chopped toasted pecans, if desired.
- Serve and enjoy the delicious combination of butternut squash with a flavorful apple cider glaze.
NOTE:
- The toasted pecans are optional, but they add a nice crunch and flavor to the dish.
