Butternut Squash Keto Approved

Mashed Butternut Squash Pressure Cooker

Mashed Butternut Squash Pressure Cooker

Ingredients

Serves: 4 TO 6

Pressure Level: HIGH

Release: QUICK

Time: 12 minutes

• 2½ pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (8 cups)
• 1 cup water
• salt and pepper
• ¼ cup half-and-half
• 4 tablespoons unsalted butter
• 2 tablespoons brown sugar, plus extra as needed

Method

HIGH PRESSURE FOR 12 minutes: Combine squash, water, and ½ teaspoon salt in pressure-cooker pot

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 12 minutes, adjusting heat as needed to maintain high pressure

QUICK RELEASE PRESSURE:

1. Remove pot from heat
2. Quick release pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Drain squash in colander and toss gently to remove excess water
5. Return drained squash to now-empty pot and mash with potato masher until mostly smooth
6. Fold in half-and-half, butter, and sugar
7. Season with salt, pepper, and extra sugar to taste
8. Serve

VARIATIONS

1. Mashed Chipotle-Honey Butternut Squash
2. Omit sugar
3. Add 3 tablespoons honey and 1½-2 teaspoons minced canned chipotle chile in adobo sauce to pot with half-and-half and butter in step 3
4. Mashed Warm-Spiced Butternut Squash
5. After draining cooked squash in step 3, set aside
6. Add butter, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg to now-empty pot and cook over medium heat until fragrant, about 1 minute
7. Off heat, return drained squash to pot and continue with recipe as directed
8. Mashed Maple-Orange Butternut Squash
9. Omit sugar
10. Add 2 tablespoons maple syrup and 1½ tablespoons orange marmalade to pot with half-and-half and butter in step 3