Amaretto liqueur glazes this squash and pear duet, lending the dish an almond flavor with a hint of apricot, for a scrumptious side dish. A sprinkling of crushed amaretti cookies over the top give it a nice crunch. You’ll never put marshmallows on top of squash again! I love to serve this in the fall with a roast chicken or pork dish.
SERVES 6
INGREDIENTS:
- 4 tablespoons unsalted butter
- 1/2 cup amaretto liqueur (such as Amaretto di Saronno)
- 1/4 cup chicken or vegetable stock or store-bought chicken or vegetable broth
- 2 tablespoons light brown sugar
- 2 cups chopped butternut squash (1-inch chunks)
- 3 medium firm red pears, such as Anjou or Bartlett, peeled, cored, and cut into 1-inch chunks
- 4 amaretti cookies, crushed, for garnish (about 1/4 cup; optional)
INSTRUCTIONS:
- Melt 2 tablespoons of butter in the pressure cooker over medium-high heat. Add the amaretto, stock, and sugar, stirring to blend. Add the squash and pears to the pot. 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 squash and pears to a serving bowl and cover with aluminum foil to keep warm.
- Add the remaining 2 tablespoons of butter to the liquid in the pressure cooker and bring to a boil over medium-high heat. Continue boiling to reduce the liquid in the pot to a glaze, 5 to 7 minutes.
- Pour the glaze over the squash and pears in the serving bowl. Garnish with crushed amaretti cookies, if desired.
- Serve and enjoy the delicious combination of butternut squash and pear with a flavorful amaretto glaze.
NOTE:
- The crushed amaretti cookies are optional, but they add a nice touch of sweetness and crunch to the dish.
