Pressure Cooker Mashed Butternut Squash with Pancetta and Sage
User Reviews
5.0
3 reviews
Excellent
Pressure Cooker Mashed Butternut Squash with Pancetta and Sage
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This Pressure Cooker Mashed Butternut Squash with Pancetta and Sage is so warm and yummy. The pancetta and sage give the squash a delicious woodsy flavor that is perfect for your holiday feast table.
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Ingredients
- 3½ lbs butternut squash cut into large chunks
- 1 tablespoon olive oil
- 4 oz pancetta thick, chopped
- 1 tablespoon fresh sage chopped
- 4 tablespoon unsalted butter
- 1 teaspoon kosher salt
- ¼ cup heavy cream ⅓ to ½ cup if you like the texture to be extra creamy
Instructions
- Pour 1 cup water into the Pressure Cooker.
- Place the butternut squash onto steamer basket and lower into the Pressure Cooker.
- Place the lid on and lock into place. Make sure the Steam Release Dial is in the NO STEAM position.
- Select STEAM on High for 8 minutes.
- Once finished, hit STOP, and then turn the Steam Release Dial to the RELEASE STEAM setting .
- Once the Bobber Valve has dropped, remove the lid and carefully take the squash out and set aside.
- Select SAUTE on More and add the oil.
- Once hot, add the pancetta and cook until fat has begun to render and is beginning to get crisp, about 3 minutes.
- Add the sage and cook for 1 minute.
- Hit STOP to stop the cooking.
- Return the cooked squash to the pot and add the salt, butter and cream.
- Mash and taste, adding more salt and/or cream, if desired.
Notes
- If you reduce or increase the amount of squash, still use 1 cup of water. This is the amount of water needed for proper steaming.
- If you prefer the mashed butternut squash to be more similar to candied yams, or sweet potatoes, add 1 teaspoon of cinnamon and ½ teaspoon of ground nutmeg when stirring in the butter, cream and salt.
- Leave the mashed butternut squash in the pressure cooker on the WARM setting until ready to serve.
- Leftovers can keep in the refrigerator for up to 1 week and in the freezer for up to 2 months.
Nutrition Information
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Calories
241kcal
(12%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Cholesterol
35mg
(12%)
Sodium
396mg
(17%)
Potassium
732mg
(21%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
21379IU
(428%)
Vitamin C
42mg
(47%)
Calcium
107mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 35mg | 12% |
| Sodium | 396mg | 17% |
| Potassium | 732mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 21379IU | 428% |
| Vitamin C | 42mg | 47% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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