skip to Main Content

Pressure Cooker Butternut Squash with Braised Pine Nuts

An Olive Oil Recipe

Share Pin It

Prep Information

Prep Time

20 minutes

Cook Time

75 minutes

Serves

4 people

Ingredients

  • 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

Instructions

  • 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.
Back To Top