How to Cook a Whole Butternut Squash within the Pressure Cooker


Method

1 Prepare the squash for steaming: Lay the squash on its facet on a slicing board — you may maintain onto it with a kitchen towel for additional stability. Slice off the stem, then minimize the squash in half by the center, the place the thinner neck meets the bigger backside. Cut every part in half once more, then scoop out the seeds.

Pressure Cooker Butternut Squash SoupPressure Cooker Butternut Squash SoupPressure Cooker Butternut Squash Soup

2 Pressure-steam the squash: Place a wire metallic trivet in your electrical stress cooker and pour in 1 half of cups of water. Arrange the items of squash on prime of the trivet in a single layer. It’s nice in the event that they overlap a bit.

Secure the lid in your stress cooker, and ensure the stress launch valve is about to its sealing place. Select the “Steam” or “Manual” setting, and set the cooking time to 7 minutes at excessive stress. (If you’re utilizing a stovetop stress cooker, steam the squash at excessive stress for six minutes.)

The pot will take about 10 minutes to come back as much as stress, after which the cooking program will start.

Pressure Cooker Butternut Squash SoupPressure Cooker Butternut Squash SoupPressure Cooker Butternut Squash Soup

three Remove the squash from the stress cooker and funky: At the tip of cooking, transfer the stress launch valve to its venting place. When the stress has totally launched, open the pot and use a pair of tongs to switch the squash to a slicing board to chill.

Pressure Cooker Butternut Squash SoupPressure Cooker Butternut Squash SoupPressure Cooker Butternut Squash Soup

four Scoop the squash from the pores and skin: When it is cool sufficient to deal with, use an enormous spoon to scoop the squash from the outer pores and skin. At this level, it is able to be added to any recipe calling for cooked squash.

Pressure Cooker Butternut Squash SoupPressure Cooker Butternut Squash Soup

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