With an Instant Pot, it’s important to keep in mind that you are essentially stewing or steaming whatever’s in it. You’ve now got a perfectly delicious pumpkin puree, ready for your recipes. Then, cut the squash in half and scoop out the seeds. So, one great thing about the Instant Pot method is that it allows you to cook your squash first and peel and seed it later, once everything is soft.Īs in this photo of a pressure-cooked red kuri squash, the peel and a thin outer layer of attached flesh comes right off with the lightest touch. According to one of my favorite seed catalogs, Fedco Seeds, seminole pumpkin is so hard you’ve got to crack it like a coconut. There’s a variety called ‘seminole pumpkin’ which I’ve never cooked myself. Some winter squashes are hard to peel or cut. Garnish is totally optional, of course.Red Kuri squash is easy to peel after cooking in the Instant Pot. Alternatively, you can use chopped green onion or parsley instead. I garnished with chives and crispy sage leaves.To keep things vegan, use vegan butter instead of regular.Want a super smooth consistency? Whip the mixture with a hand mixer.Time to serve and enjoy these easy butternut squash mashed potatoes! Mash again, then transfer to a serving dish and garnish (if desired).Once the roasted butternut squash and sweet potato are cool enough to handle, scoop out the flesh and put into a large bowl.Make the butternut squash and sweet potato mash
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