Here, the cinnamon-infused squash is studded with nuggets of golden raisins and crunchy almonds, which make a delicious counterpoint to the creamy texture of the squash. This makes a terrific side dish to accompany poultry or pork.
SERVES 6
INGREDIENTS:
- 4 tablespoons unsalted butter
- 1/2 cup finely chopped sweet onion, such as Vidalia
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 4 cups chopped butternut squash (1-inch chunks)
- 1/2 cup chicken or vegetable stock or store-bought chicken or vegetable broth
- 1/4 to 1/2 cup heavy cream
- 1 cup golden raisins
- 1/2 cup finely chopped toasted almonds
INSTRUCTIONS:
- Melt 2 tablespoons of the butter in the pressure cooker over medium-high heat. Add the onion, cinnamon, and nutmeg, and cook for 2 minutes, or until the onion begins to soften.
- Add the squash and stock. 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. Mash the squash, incorporating the remaining 2 tablespoons of butter and the cream.
- Stir in the raisins and almonds. Transfer to a serving dish and serve immediately.
NOTES:
- Chopped toasted walnuts, pecans, or macadamia nuts are all terrific in this dish instead of the almonds.
- To toast nuts: Preheat the oven to 350 degrees F. Arrange the nuts in one layer on a baking sheet covered with parchment paper or a silicone baking liner. Sliced almonds are very thin, and will only take about 7 minutes to toast. Other nuts, like pecans, walnuts, and macadamia nuts, will take about 15 minutes. About halfway through the baking time, shake the pan to turn the nuts. Your cue that they’re done will be their aroma as they begin to release their natural oils. Immediately transfer the nuts to a bowl to stop them from toasting further.
