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Pressure Cooker Penne with Butternut Squash and Ricotta
Ingredients
- 2 1/2 pounds butternut squash, peeled, halved and seeded
- 1 tablespoon butter or olive oil
- 1 cup coarsely chopped onions
- 3 cups chicken broth
- 1 teaspoon salt (omit if using salty broth)
- 12 ounces penne or other short cut pasta that normally cooks in 9 to 13 minutes
- 1 cup ricotta
- 1/2 to 3/4 teaspoon ground sage
- 2 to 4 tablespoons chopped fresh parsley
- 1/4 cup grated parmesan, plus more to pass at the table
- 1 cup toasted hazelnuts or walnuts, coarsely chopped
Instructions
- Cut half the squash into 3/4 inch chunks and the remaining squash into 2 inch pieces. Set aside.
- Heat the butter in a 6-quart or larger cooker. Stir in the onions, chicken broth, salt (if using), and smaller pieces of squash. Bring to a boil and add the pasta. (It’s ok if all of the pasta is not covered with liquid.) Set the remaining squash on top. Lock the lid in place. Over high heat bring to high pressure. Cook at high pressure for 5 minutes. Turn off the heat and quick-release the pressure. Remove the lid, tilting it away from you to allow steam to escape.
- Add the ricotta, sage and parsley to taste, and the parmesan. Stir gently until some of the squash breaks up. If the pasta is not uniformly tender, replace the lid during this period and set the cooker over very low heat, stirring occasionally, until the pasta is done. Stir in the toasted nuts.
- Serve in large, shallow bowls. Pass additional parmesan at the table.
Adapted from Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker by Lorna Sass
Adapted from Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker by Lorna Sass
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/