- Salt and freshly ground pepper
- 2 Tablespoon Frantoio-Leccino EVOO, plus more for drizzling
- 1 small butternut squash (2-1/4 lb.)
- 1 cup Italian pine nuts
- 1 large shallot, minced
- 1 teaspoon tomato paste
- 1/2 cup dry white wine
- 1 cup low-sodium chicken broth
- Pinch of saffron threads
- Finely grated orange zest
- 1/2 cup Parmigiano-Reggiano shavings
- Preheat oven to 350 degrees.
- Spread the pine nuts on a rimmed baking sheet and toast until golden, 4 minutes. Remove the pine nuts to a paper towel to cool.
- Peel and slice butternut squash into 1/2-inch slices. Spray the same baking sheet used for the pine nuts with a light coating of cooking spray and spread out the squash slices on it. Drizzle with Frantoio-Leccino EVOO and season with salt and pepper to taste.
- Cover with foil and roast until tender but not browned, about 45 minutes.
- Transfer the squash to a food processor and puree until smooth. Set aside 1 cup of the puree and reserve the rest for another use.
- Heat the 1 Tablespoon of Frantoio-Leccino EVOO in a pressure cooker, uncovered. Add the shallot and cook over moderate heat, stirring, until softened, 4 minutes. Add the pine nuts and tomato paste and cook, stirring, for 2 minutes. Add the wine and boil until reduced to 2 Tablespoons, about 5 minutes. Add the broth. Cover and cook at 15 PSI for 7 minutes. Place the pressure cooker in the sink and run cold water over the lid to depressurize it rapidly; remove the lid once it can be released without force.
- Return the pressure cooker to medium heat, uncovered, and bring the contents to a boil. Allow the liquid to reduce until the pine nuts are suspended in a thick sauce, about 4 minutes. Stir in the reserved squash puree and saffron and cook until heated through. Stir in a Tablespoon of water if the puree is too thick. Season with salt and pepper. Spoon the mixture into bowls, garnish with orange zest and the cheese shavings and serve.