Squash with a bit of an Asian twist is just the right side dish to serve with grilled chicken or pork skewers. Flavored with orange, a bit of soy, five-spice powder, and a finish of sesame oil, this squash could end up on your list of family favorites.
SERVES 6
INGREDIENTS:
- 1 cup orange juice
- 2 tablespoons soy sauce
- 1 teaspoon five-spice powder (See notes)
- 2 tablespoons unsalted butter, melted
- 4 cups chopped butternut squash (1-inch chunks)
- 1 tablespoon toasted sesame oil
- 1 large navel orange, skin left on, sliced 1/4 inch thick
- 1/2 cup toasted sesame seeds
INSTRUCTIONS:
- Pour the orange juice and soy sauce into the pressure cooker and stir to combine. Stir the five-spice powder into the melted butter. Put the squash in a mixing bowl, add the butter mixture, and toss the squash to coat. Transfer the coated squash to the pressure cooker.
- 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. Using a slotted spoon, transfer the squash to a serving dish.
- Drizzle the cooked squash with sesame oil and arrange the orange slices around the squash. Sprinkle the dish with toasted sesame seeds.
- Serve and enjoy!
NOTES:
- Five-spice powder is a blend of star anise, cinnamon, cloves, fennel, and Szechuan pepper. Sometimes ground ginger or anise seeds are included, too. The powder is sold in the Asian or spice section of most supermarkets.
