How To Make Pressure Cooker Whole Butternut Squash
This recipe exhibits how to cook whole butternut squash in a pressure cooker. This is helpful especially if you aren’t keen on peeling this veggie.
Lay the squash on its side on a cutting board. Slice off the stem then cut the squash in half through the middle, where the thinner neck meets the larger bottom. Cut each section in half again, then scoop out the seeds.
Place a wire metal trivet in your electric pressure cooker and pour in 1½ cups of water. Arrange the pieces of squash on top of the trivet in a single layer.
Secure the lid on your pressure cooker, and make sure the pressure release valve is set to its sealing position. Select the Steam or Manual setting, and set the cooking time to 7 minutes at high pressure.
At the end of cooking, move the pressure release valve to its venting position. When the pressure has fully released, open the pot. Use a pair of tongs to transfer the squash to a cutting board to cool.
Use a big spoon to scoop the squash from the outer skin.
- Calories: 56.25kcal
- Fat: 0.13g
- Saturated Fat: 0.03g
- Monounsaturated Fat: 0.01g
- Polyunsaturated Fat: 0.05g
- Carbohydrates: 14.61g
- Fiber: 2.50g
- Sugar: 2.75g
- Protein: 1.25g
- Sodium: 5.00mg
- Calcium: 60.00mg
- Potassium: 440.00mg
- Iron: 0.88mg
- Vitamin A: 665.00µg
- Vitamin C: 26.25mg
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