5.0 from 3 votes
Pressure Cooker Mashed Butternut Squash with Pancetta and Sage
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 8 people
Calories: 241 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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
% 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.