After my first two real attempts using the pressure cooker, one of you brilliant readers suggested I start using my owner’s manual, ha. I also decided that last night I would try making something much simpler and straight-forward, like chopped butternut squash. I get the 2 lb. box at Costco, I love that it’s already chopped and ready to go:
I simply poured the contents into my pressure cooker pot (this is the one I recommend) and added one cup of water (the book said at least 1/2 cup so I doubled it to be sure). After cooking it this way, I would use a little less water in the future to make it less watery.
I also added some spices that I would normally add if I were roasted the squash in the oven: pumpkin pie spice, garlic powder, chili powder and dried oregano. I just stirred it all together and it looked like this:
Three minutes later on high pressure with the quick-pressure release…ta-da!
It smelled a-MA-zing! I served it alongside my leftovers from last night. I think some onion added to the squash would have been really good so I’m going to try that next time and include it in the recipe as an option.
Could I achieve the same result by steaming the squash on the stove top? Of course, but it takes a lot longer than three minutes, that’s for sure. So, that concludes my first session of the basics of using the pressure cooker.
Here’s the recipe:
- 2 lb. chopped butternut squash
- ¾ cups of water
- 1 medium onion, chopped (optional)
- 1 tablespoon each pumpkin pie spice and dried oregano
- 1 teaspoon each garlic powder and chili powder
- Combine all ingredients in the pot of a6-quart pressure cooker and stir to combine. Set on high-pressure for 3 minutes. Use the quick-release method after cooking.
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