Butternut Squash and Porcini Risotto

Risotto in the pressure cooker is a Dream!

Ingredients:
2 tbsp butter
1 leek, sliced thin
3/4 c arborio rice
1/4 c dry vermouth
2 c vegetable broth
2 cups butternut squash, shredded
1/2 oz drid porchini, crumbled
1 tsp dried thyme
1/4 tsp saffron threads
1/2 c parmesan cheese, grated

Melt butter over medium sauté in your multicooker. Add leek and cook until soft. Add rice and stir until coated in butter. Stir in vermouth and fully absorbed by th rice. Add broth, squash, porcini, thyme and saffron. 

Set on high pressure (9-11 psi) for 10 minutes. 

Stir in cheese and serve.

Serves 4.

Spicy Butternut Squash

  
Ingredients:
2 tbsp sesame seeds
2 tbsp vegetable oil
1 tbsp gochujang (Korean hot pepper paste)
4 tsp soy sauce
1 medium butternut squash, peeled, cubed
Scallions, thinly sliced
Flaky sea salt

Place racks in upper and lower thirds of oven; preheat to 425°. Whisk sesame seeds, oil, gochujang, and soy sauce in a large bowl. Add squash and toss to coat. Divide squash between 2 rimmed baking sheets, arranging in a single layer. Roast, rotating sheets once, until tender and browned on some edges, 25–30 minutes. Serve topped with scallions and salt.

Serves 4p

Butternut Squash Risotto

  
This risotto was made in the pressure cooker – it turned out perfect and so much less work!!

Ingredinets:
2 lb butternut squash, cubed
2 tbsp olive oil
4 tbsp butter
1 shallot, sliced thin
2 cloves garlic, minced
2 c arborio rice
1/2 c white wine
4 c chicken stock
1 c water
1/2 c grated pecorino
2 springs sage, minced
5 oz soft goat cheese
Salt and pepper

Preheat oven to 400.

Toss squash with olive oil and roast for 20 minutes until soft. 

Select sauté on your cooker, add 1 tbsp olive oil and 2 tbsp butter melt. Add shallot and cook until soft 3 – 5 minutes.

Bring stock and water to a boil in a saucepan.

Add garlic and rice to the cooker, stirring for 2 – 3 minutes to coat. Add wine and reduce by 1/2. Stir in 3 c stock, 1 tsp salt and sage. Seal up pressure cooker and select high or risotto and cook for 7 minutes. 

Once pressure has been released, return to sauté and l stir in pecorino, 2 tbsp butter and remaining stock. Crumble and stir in goat cheese, season with salt and pepper.

Serves 4 – 6.

Braised Pine Nuts with Butternut Squash

  

For an early Christmas I bough myself a multi cooker. This recipe is from F&W, and it was a perfect way to test drive my new cooker. This is the perfect side to a roast or serves as a veggie main.

Ingredients:
1 c butternut squash puree (roasted and pureed)
1 tbsp olive oil
Salt and pepper
1 cup Italian pine nuts, toasted
1 large shallot, minced
1 tsp tomato paste
1/2 c dry white wine
1 c chicken broth
Pinch of saffron threads
1/2 c Parmigiano-Reggiano shavings

Heat the 1 tbsp olive oil in a pressure cooker. 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, 5 minutes. Add the broth. Cover and cook at 12 PSI for 7 minutes.

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 squash puree and saffron and cook until heated through. Stir in a tbsp or two of water if the puree is too thick. Season with salt and pepper.

Spoon the mixture into bowls, garnish with cheese shavings and serve.

Serves 4.

Spicy Butternut Squash Soup

  
Ingredients:
2 tbsp olive oil
2 onions, spiced thin
salt
2 c butternut squash puree
2 small turnips, peeled and sliced thin
1 baking apple, cubed
1 qt chicken stock
1 tsp curry powder
1 tsp ground ginger

In a large stock pot, heat the oil over low heat, add onions and a pinch of salt, cover and cook 3 – 4 minutes. Add squash, parsnips, Apple and stock. Cook covered over medium heat for 30 minutes. Purée, return to pot and stir in curry and ginger, cook for 5 minutes and serve.

Serves 8. 3 WW PP per serving.

Roasted Butternut Squash with Eggplant Sauce and Seeds

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Another winner from Ottolenghi, The Cookbook. This one requires a bit more work, but it is so worth it! The flavors are amazingly complex.

Ingredients
1 butternut squash, peeled, seeded and sliced in 3/4 inch slices
Olive oil
2 TBSP pumpkin seeds
2 TBSP sunflower seeds
1 TBSP black sesame seeds
3 TBSP sliced almonds
1 bunch basil leaves
1 tsp nigella seeds
Pomegranate seeds
Salt and pepper
For the sauce:
1 large eggplant
2/3 c cup Greek yogurt at room
2 tbsp olive oil
2 tsp pomegranate molasses
3 TBSPlemon juice
2 TBSP chopped parsley
1 clove garlic, crushed

Set oven on high broil. Place eggplant on a foil lined baking pan and bake for about 1 hour turning several times. You want it charred. When cool enough to handle, slice in half and scoop out eggplant. Allow to drain in a colander for 10 minutes. Then finely chop.

Preheat the oven to 400 degrees. Place squash in a baking dish. Drizzle with olive oil, salt and pepper. Roast in oven for about 25-30 minutes. Then leave to cool.

Toast all the seeds in a nonstick pan for a few minutes, watch carefully.

In a medium bowl,mix the eggplant with the other ingredients of the sauce. Season to taste.

To serve, arrange the butternut cubes on the plates, drizzle with olive oil, toasted seeds, Pom seeds and basil leaves. Serve together with the sauce in a separate bowl.

Serves 4.

Spinach, Roasted Butternut Squash and Burrata Salad

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This is the perfect fall salad! Serve it with some crusty bread and you are set for a fantastic meal.

1 butternut squash, peeled, seeded and cut into 1 inch pieces
1 bag baby spinach
8 oz Burrata, torn into small pieces
1/4 lb hazelnuts, chopped and toasted
1 c aged balsamic vinegar
1 TBSP white balsamic vinegar
2 TBSP extra virgin olive oil
2 TBSP hazelnut oil
Salt and pepper

In a small skillet or saucepan, bring the aged balsamic vinegar to boil over medium-high heat. Lower the heat and simmer, long and slow. until reduced to about a third of its original volume. (The reduction will thicken some more as it cools. If it becomes too thick, thin it with a drop of water.)

Preheat the oven to 400°F.

Place squash on a baking sheet and drizzle with olive oil, season with salt and toss to combine, bake for about 25 minutes until cubes are golden and slightly charred, yet still firm. Set aside to cool slightly.

Prepare the vinaigrette. In a small jar combine the hazelnut oil and white balsamic vinegar. Season with salt and shake until well blended.

In a large bowl toss the spinach with the half of the vinaigrette, adding more if needed. Top with the butternut squash cubes and burrata. Spoon the balsamic reduction generously on top, finish with the hazelnuts and serve.

Serves 6.