I follow this simple recipe if I have a squash that I’m not ready to use. Then I store the cooked squash in the freezer and eventually I turn it into a side dish or soup. This is a great way to take advantage of the produce from your garden, the farmers’ market, or a sale at your local market. Always peel the squash and seed it before pressure cooking; and discard the peels and seeds in the garbage or compost and not down the disposal, as they will clog it.
SERVES 6
INGREDIENTS:
- 1 cup water, or chicken or vegetable stock or store-bought chicken or vegetable broth
- 4 cups chopped butternut squash (1-inch chunks)
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
INSTRUCTIONS:
- Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom and put the squash in the basket.
- 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. Test the squash with the tip of a sharp knife to make sure it is tender. If it is still hard, return the lid to the pressure cooker but don’t lock it. Let the squash steam for about 5 minutes off the heat.
- Remove the steamer basket. Transfer the squash to a serving bowl, season with the salt and pepper, and drizzle with the olive oil.
- If preparing in advance, cool and store in airtight containers in the refrigerator for up to 2 days or in the freezer for up to 2 months.
TIP:
- Sometimes vegetables don’t cook all the way through during the suggested cooking time, which can happen for a variety of reasons. The best way to finish the vegetable is to put the lid back on the pot and allow the vegetable to continue steaming without pressure.
