KABOCHA SQUASH PUREE RECIPES
MASTER RECIPE: INSTANT POT SQUASH • SQUASH
Steps:
- Wash the squash.
- Put water and the trivet in the instant pot, then the squash.
- Seal the lid, close the valve, and set to pressure cook. 10 minutes for a larger kabocha squash, 8 minutes for a smaller red kuri or a chunk of hubbard squash.
- Once cooking is done, release pressure. Remove the squash and let cool until easily handled.
- Pull the peel off of the squash.
- Cut squash in half and remove seeds.
- Mash or puree squash to serve as a side dish, or to use in your favorite soup, pie, or dessert bar recipe in place of canned pumpkin.
Nutrition Facts : Calories 49 kcal, ServingSize 1 serving
BUTTERNUT SQUASH SOUP – INSTANT POT RECIPES
Provided by Time Inc.
Prep Time 10 minutes
Cook Time 6 hours
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine all ingredients except thyme leaves in inner pot of a 6-quart Instant Pot.
- Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode.
- Press [-] or [+] to choose 6 hours cook time. When time is up, turn cooker off. Remove lid. Discard bay leaf.
- Purée squash mixture with an immersion blender until smooth.
- Ladle soup into bowls. Garnish with thyme leaves, if desired. Enjoy!
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