Pressure Cooker Summer Squash Recipes

PRESSURE-COOKER SUMMER SQUASH

Pressure-Cooker Summer Squash image

We love squash, but I got bored with fixing plain old squash and cheese. I decided to jazz it up a bit by adding seasoned croutons and bacon. This was a huge hit with the family. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 pound medium yellow summer squash
1 pound medium zucchini
2 medium tomatoes, chopped
1 cup vegetable broth
1/4 cup thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups Caesar salad croutons, coarsely crushed
1/2 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories 111 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 442mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

PRESSURE COOKER BUTTERNUT SQUASH SOUP

Pressure Cooker Butternut Squash Soup image

An easy and quick recipe to make butternut squash soup using a pressure cooker.

Provided by figgie4ever

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Yield 8

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 large onion, coarsely chopped
1 (3 pound) butternut squash - peeled, seeded, and cubed
4 cups vegetable broth, or more to taste
2 sweet potatoes, peeled and cubed
3 apples, peeled and cubed
3 large cloves garlic, crushed
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon ground cumin, or to taste
¼ teaspoon ground ginger, or to taste
1 teaspoon salt
1 pint half-and-half
1 tablespoon plain yogurt, or to taste

Steps:

Heat olive oil in a pressure cooker over medium-high heat. Saute onion until translucent but not browned, about 5 minutes. Add squash, broth, sweet potatoes, apples, garlic, cinnamon, nutmeg, black pepper, cumin, ginger, and salt.
Close and lock the lid. Bring to high pressure according to manufacturer's instructions, 10 to 15 minutes. Reduce heat to medium-low; cook until squash and sweet potatoes are fork-tender, about 15 minutes.
Release pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove lid. Liquefy soup using an immersion blender. Stir in half-and-half. Serve with a dollop of yogurt on top.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 49.6 g, Cholesterol 26 mg, Fat 12.1 g, Fiber 7.8 g, Protein 6 g, SaturatedFat 5.6 g, Sodium 598.4 mg, Sugar 14.7 g

PRESSURE COOKER SQUASH WITH HONEY AND LEMONGRASS

Pressure Cooker Squash With Honey and Lemongrass image

This caramelized delicata squash purée, adapted from Nathan Myhrvold's multivolume "Modernist Cuisine: The Art and Science of Cooking," is prepared in a pressure cooker. Normally, a pressure cooker wouldn't get hot enough to caramelize anything. But, Mr. Myhrvold explained, if you create an alkaline environment with a sprinkle of baking soda, you can caramelize at a lower temperature. And the pressurized environment helps ingredients caramelize through and through, not just around the outside. This gives the squash an intense, nutty flavor, which is enhanced here with buckwheat honey and lemongrass.

Provided by Melissa Clark

Categories weekday, side dish

Time 35m

Yield 10 servings

Number Of Ingredients 6

Ingredients

4 tablespoons unsalted butter
1 1/2 pounds delicata squash, peeled, seeded and cut into 1/2-inch cubes (4 cups)
1/2 lemongrass stalk
1 teaspoon kosher salt
1/2 teaspoon baking soda
Buckwheat honey or other honey

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.

ROASTED SUMMER SQUASH (INSTANTPOT) RECIPE

Roasted Summer Squash (InstantPot) Recipe image

Provided by á-8242

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 tablespoon garlic, minced
1 red onion, quartered, thinly sliced
2 zucchini, chopped large
2 yellow squash, chopped large
1/4 teaspoon dried rosemary
1/2 teaspoon dried oregano
2 teaspoons parsley flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup water

Steps:

Add all ingredients except water to pressure cooker. Heat on high (or brown with lid off until onions cook down considerably and squash begins to brown). Cover with 1/2 cup water. Lock on cooker's lid. Set to low for 5 minutes. Quick release, remove lid and serve. Enjoy!

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