Serves: 4
Total Calories: 168
Place the cooking rack in the pressure cooker to lift squash out of the liquid. Add minimum amount of water specified by cooker's instructions (usually about 1 cup for first 15 minutes). Set squash quarters on rack. Lock lid and bring to full pressure. Reduce heat and maintain pressure. Cook for 8 minutes. Quick-release pressure. Remove squash. Remove the rack and drain remaining water. Cool squash until easy enough to handle. Scoop flesh from skin and discard skin. Mash the squash with the honey, Dijon mustard, and butter. Season to taste with salt and pepper. Return to the cooker and heat through.
This Honey-Dijon Butternut recipe is from the Cook'n Under Pressure Cookbook. Download this Cookbook today.
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