Imagine transforming a humble butternut squash into a mouthwatering, perfectly cooked side dish in less time than it takes to scroll through your social media feed. This pressure cooker butternut squash recipe is about to revolutionize your kitchen game, delivering restaurant-quality results with minimal effort and maximum flavor. Whether you're a busy home cook or a culinary enthusiast looking for a quick and delicious side dish, this recipe will become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 1 cup vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon cinnamon
Instructions
- Prepare the butternut squash by carefully peeling the skin using a sharp vegetable peeler or knife. Ensure all tough outer skin is removed.
- Cut the peeled squash into uniform 1-inch cubes to ensure even cooking. Aim for roughly similar-sized pieces to promote consistent texture.
- Pour olive oil into the pressure cooker base and use a spatula to evenly coat the bottom of the cooking surface.
- Add the cubed butternut squash directly into the pressure cooker, spreading them in a single layer if possible.
- Season the squash with salt, pepper, and ground cinnamon. Gently toss to ensure even spice distribution.
- Pour the vegetable broth over the seasoned squash, which will provide moisture and enhance flavor during cooking.
- Securely close the pressure cooker lid, ensuring the valve is set to the proper sealing position.
- Set the pressure cooker to high pressure and cook for 4-5 minutes. The short cooking time prevents overcooking and maintains squash's tender texture.
- Once cooking completes, perform a quick pressure release to stop the cooking process and prevent mushiness.
- Open the lid carefully, allowing steam to escape away from your face. Check squash for desired tenderness.
- Optional: Gently mash or serve as cubed side dish. Can be garnished with fresh herbs or additional cinnamon if desired.
Tips
- Cube Consistency is Key: Take your time when cutting the squash into uniform 1-inch cubes. This ensures even cooking and prevents some pieces from becoming mushy while others remain undercooked.
- Don't Overcook: The magic of pressure cooking is its speed. Stick to the 4-5 minute cooking time to maintain the squash's tender yet firm texture.
- Seasoning Secrets: Don't be afraid to experiment with spices. While this recipe uses cinnamon, try adding a pinch of nutmeg, smoked paprika, or even a touch of cayenne for a flavor twist.
- Liquid Matters: The vegetable broth adds flavor and prevents burning. If you're out of broth, water works, but you might want to add an extra pinch of salt.
- Quick Release is Crucial: Perform a quick pressure release to stop the cooking process immediately, preventing the squash from turning into a mushy mess.
- Serving Suggestions: This versatile side dish can be mashed, served as cubes, or even used as a base for soups or purees. Try garnishing with fresh herbs like thyme or parsley for an extra touch of elegance.
- Meal Prep Friendly: This recipe can be made ahead and stored in the refrigerator for 3-4 days, making it perfect for meal planning.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 15g
Protein: 1g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
