Baby Butternut Squash Pressure Cooker Recipe

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Recipe Category: Butternut-Squash

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Baby Butternut Squash Pressure Cooker Recipe

Ingredients

Makes 2 cups or 16 (1-ounce) ice-cube tray servings – Cooker: Any size – Time: 4 minutes at HIGH pressure

  • 1 cup filtered water
  • 2 to 3 cups cubed peeled butternut squash
  • 1 tablespoon olive oil

Method

  1. Place a trivet and steamer rack in the pressure cooker
  2. Add the water
  3. Arrange the squash cubes on the rack as evenly as possible
  4. Close and lock the lid
  5. Set the burner heat to high
  6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  7. Set a timer to cook for 4 minutes
  8. Remove the pot from the heat
  9. Open the cooker with the Natural Release method; let stand for 15 minutes
  10. Be careful of the steam as you remove the lid
  11. Lift out the steamer rack and transfer the squash to a food processor, blender, or food mill
  12. Add the oil and a few tablespoons of the steaming water and process until smooth
  13. Use or store in the refrigerator for 1 to 2 days or freezer up to 3 months
  14. Baby Butternut Squash and Sweet Potato: Add 1 cubed peeled sweet potato to the squash in Step 1
  15. Pressure cook and puree as directed

Full List of Butternut-Squash Recipes
Full List of Baby-Food Recipes

Butternut Squash:
HIGH PRESSURE FOR 12 minutes: Combine squash, water, and ½ teaspoon salt in pressure-cooker pot Lock pressure-cooker lid in place and bring to high pressure over Continue Reading →

Butternut Squash Soup:
Adjust the oven rack to the center position, and preheat the oven to 400°f Line a baking tray with foil and drizzle it with the olive oil Use a sharp heavy knife to cut Continue Reading →

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