SQUASH IN PRESSURE COOKER RECIPES

Name: Pressure-Cooker Summer Squash
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 pound medium yellow summer squash; 1 pound medium zucchini; 2 medium tomatoes, chopped; 1 cup vegetable broth; 1/4 cup thinly sliced green onions; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1-1/2 cups Caesar salad croutons, coarsely crushed; 1/2 cup shredded cheddar cheese; 4 bacon strips, cooked and crumbled

PRESSURE-COOKER SUMMER SQUASH RECIPE: HOW TO MAKE IT

Pressure-Cooker Summer Squash Recipe: How to Make It image

We love squash, but I got bored with fixing plain old squash and cheese. I decided to jazz it up a bit by adding seasoned croutons and bacon. This was a huge hit with the family. —Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Side Dishes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 pound medium yellow summer squash
1 pound medium zucchini
2 medium tomatoes, chopped
1 cup vegetable broth
1/4 cup thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups Caesar salad croutons, coarsely crushed
1/2 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled

Steps:

Cut squash and zucchini into 1/4-inch-thick slices; place in a 6-qt. electric pressure cooker. Add tomatoes, broth, green onions, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 minute. Quick-release pressure. Remove vegetables with a slotted spoon., To serve, top with croutons, cheese and bacon.

Nutrition Facts : Calories 111 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 442mg sodium, CarbohydrateContent 10g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 6g protein. Diabetic Exchanges 1 vegetable

PRESSURE COOKER BUTTERNUT SQUASH SOUP RECIPE | ALLRECIPES

Pressure Cooker Butternut Squash Soup Recipe | Allrecipes image

An easy and quick recipe to make butternut squash soup using a pressure cooker.

Provided by figgie4ever

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 large onion, coarsely chopped
1 (3 pound) butternut squash - peeled, seeded, and cubed
4 cups vegetable broth, or more to taste
2 sweet potatoes, peeled and cubed
3 apples, peeled and cubed
3 large cloves garlic, crushed
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon ground cumin, or to taste
¼ teaspoon ground ginger, or to taste
1 teaspoon salt
1 pint half-and-half
1 tablespoon plain yogurt, or to taste

Steps:

Heat olive oil in a pressure cooker over medium-high heat. Saute onion until translucent but not browned, about 5 minutes. Add squash, broth, sweet potatoes, apples, garlic, cinnamon, nutmeg, black pepper, cumin, ginger, and salt.
Close and lock the lid. Bring to high pressure according to manufacturer's instructions, 10 to 15 minutes. Reduce heat to medium-low; cook until squash and sweet potatoes are fork-tender, about 15 minutes.
Release pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove lid. Liquefy soup using an immersion blender. Stir in half-and-half. Serve with a dollop of yogurt on top.

Nutrition Facts : Calories 313.3 calories, CarbohydrateContent 49.6 g, CholesterolContent 26 mg, FatContent 12.1 g, FiberContent 7.8 g, ProteinContent 6 g, SaturatedFatContent 5.6 g, SodiumContent 598.4 mg, SugarContent 14.7 g

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