Pressure Cooker Squash With Honey And Lemongrass Recipes

PRESSURE COOKER SQUASH WITH HONEY AND LEMONGRASS

Steps:

• Melt butter in a pressure cooker. Stir in squash, lemongrass, salt and baking soda. Cover tightly with pressure cooker lid and cook at a gauge pressure of 1 bar (15 p.s.i.) for 20 minutes. Begin the timing after the pressure has been reached.
• Depressurize the cooker according to the manufacturer's instructions.
• Remove lemongrass. Blend the squash to a smooth purée. Season with honey to taste. Serve, or refrigerate and then reheat gently before serving.

PRESSURE-COOKER SPAGHETTI SQUASH WITH TOMATOES

Steps:

• Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set squash on trivet, overlapping as needed to fit. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Press cancel., Remove squash and trivet from pressure cooker; drain cooking liquid from pressure cooker. Using a fork, separate squash into strands resembling spaghetti, discarding the skin. Return squash to pressure cooker. Stir in tomatoes, olives, oregano, salt and pepper. Select saute setting and adjust for low heat. Cook and stir until heated through, about 3 minutes. Top with cheese and basil.

PRESSURE-COOKER SUMMER SQUASH

Steps:

• Cut squash and zucchini into 1/4-inch-thick slices; place in a 6-qt. electric pressure cooker. Add tomatoes, broth, green onions, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 minute. Quick-release pressure. Remove vegetables with a slotted spoon., To serve, top with croutons, cheese and bacon.

ROASTED DELICATA SQUASH WITH HOT HONEY

Steps:

• Combine honey, vinegar, red pepper flakes, thyme, smoked paprika, and salt in a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature so flavors infuse, about 30 minutes.
• Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Scrub delicata squash and pat dry. Cut into 1/2-inch rings. Scoop out seeds from the center of each ring. Toss rings with olive oil and arrange on the baking sheet. Season with 1/2 teaspoon salt.
• Roast in the preheated oven, flipping halfway through, until golden brown, about 30 minutes. Drizzle hot honey over squash.

PRESSURE COOKER SPAGHETTI SQUASH WITH PESTO

Steps:

• Carefully cut squash in half the long way.
• Add 1 cup water to the bottom of the pressure cooker and add trivet.
• Place squash halves on trivet, cut side down.
• Cover pressure cooker and bring up to full pressure.
• Reduce heat to stabilize pressure and cook for 15 minutes.
• Release pressure Make the pesto sauce while the squash is cooking.
• Mince the garlic in a food processor.
• Add the basil, Parmesan, pine nuts and salt to taste and process until mixture is finely ground.
• Add the oil and process 20 seconds When the squash is cooked, scoop out and discard the seeds and spongy, deeper orange membrane.
• With a fork, rake out the strands of squash and transfer to a colander.
• Press lightly to remove some of the excess liquid.
• Transfer to a serving dish and toss with several tablespoons pesto sauce.
• Serve hot.
• Reserve the remaining pesto sauce for other uses if desired.
• (Any extra pesto can be refrigerated for several weeks in a tightly covered container).

PRESSURE-COOKER BUTTERNUT RICE PUDDING

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean., In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl., When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries., In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.