Mashed Butternut Squash
SERVES: 4 TO 6
PRESSURE LEVEL: HIGH
RELEASE: QUICK
TOTAL TIME: ABOUT 25 MINUTES
TIME UNDER PRESSURE: 12 MINUTES
WHY THIS RECIPE WORKS Mashed butternut squash is a silky-smooth, earthy-sweet side dish that is elegant and down-home at once. To achieve the right texture, we typically steam chunks of squash for 30 minutes, then transfer them to the food processor to puree. To evenly cook 2½ pounds of butternut squash under pressure, we found we needed a full cup of water in the pot. The pressure cooker broke down the fibers of the squash so well that running it in the food processor was overkill—it turned our winter squash into whipped baby food. So instead, we returned the chunks of squash to the pot and simply mashed them with a potato masher. Half-and-half added just enough richness, along with butter and a few tablespoons of brown sugar for a complementary sweetness. See the Test Kitchen Tip and Troubleshooting that follows the recipe.
INGREDIENTS
|
2½ |
pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (8 cups) |
|
1 |
cup water |
|
|
Salt and pepper |
|
¼ |
cup half-and-half |
|
4 |
tablespoons unsalted butter |
|
2 |
tablespoons brown sugar, plus extra as needed |
1. HIGH PRESSURE FOR 12 MINUTES: Combine squash, water, and ½ teaspoon salt in pressure-cooker pot. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 12 minutes, adjusting heat as needed to maintain high pressure.
2. QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
3. BEFORE SERVING: Drain squash in colander and toss gently to remove excess water. Return drained squash to now-empty pot and mash with potato masher until mostly smooth. Fold in half-and-half, butter, and sugar. Season with salt, pepper, and extra sugar to taste. Serve.
VARIATIONS
Mashed Chipotle-Honey Butternut Squash
Omit sugar. Add 3 tablespoons honey and 1½–2 teaspoons minced canned chipotle chile in adobo sauce to pot with half-and-half and butter in step 3.
Mashed Warm-Spiced Butternut Squash
After draining cooked squash in step 3, set aside. Add butter, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg to now-empty pot and cook over medium heat until fragrant, about 1 minute. Off heat, return drained squash to pot and continue with recipe as directed.
Mashed Maple-Orange Butternut Squash
Omit sugar. Add 2 tablespoons maple syrup and 1½ tablespoons orange marmalade to pot with half-and-half and butter in step 3.