Cook the whole butternut squash for 8 minutes at high pressure, then quickly release the pressure. This tip is for the times you want cubes of butternut squash that are undercooked and still firm for sauteing, roasting, grilling, etc. Cook it for 8 minutes with a quick release of the pressure for soft butternut squash that you can eat as is, puree, add to other recipes, or toss in olive oil and quick roast in the oven. CUBED BUTTERNUT SQUASHĪlready cubed butternut squash can be easily found in the produce or freezer section of most grocery stores. Cook for 8 minutes at high pressure for a squash that is soft enough to eat, puree, or to cube for use in a soup, risotto, taco, etc. If the squash is too large to fit inside the pot, half or quarter it and place on top of a trivet with a cup of water in the pot. The squash will be soft enough to mash it with a fork or puree, yet firm enough to chop into cubes, if desired. No need to even poke holes in it, just place on top of a trivet, 1 cup of water in the pot, and cook at high pressure for 25 minutes. To avoid any prep work, look for butternut squash that will fit inside your 6 or 8 quart pot. Partially Cooked, Whole Butternut Squash: High Pressure 8 minutes + quick pressure release.Cubed Butternut Squash: High Pressure 8 minutes + quick pressure release.
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