Pressure Cooker Butternut Squash Butter

* This post first appeared on Pressure Cooking Today.

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Smooth and creamy, this Pressure Cooker Butternut Squash Butter is a delightful treat for your biscuits, toast and so much more. Fresh ingredients make it naturally delicious, nutritious and tasty!

Hello everyone, Connie Murray here from the Happy Belly Foodie. I’m thrilled to bring you my latest from-scratch, pressure cooker creation. Fresh fruits and veggies are plentiful this time of year and that includes lots of beautiful squash. There are many to choose from and I figured butternut was a good place to start.

With it’s slender figure and not too hard to cut flesh, butternut squash makes a fine specimen for making a fruit butter. The seeds and stringy flesh come away easily with a spoon.

Using the pressure cooker to soften the squash and once again to infuse spices into it makes this recipe a fairly quick task. I’ve made a video to show how simple it is. Have a look.

A steamer basket makes it easy to lower and lift the cut squash in the pressure cooker pot. Once cooked and cooled, the skin glides off with a small paring knife. The recipe yields a good seven and a half cups, so there will be plenty to share with friends.

To enjoy your fresh Pressure Cooker Butternut Squash Butter, slather some on a freshly baked biscuit or spread over toast. We’ve enjoyed it as a topping for vanilla ice cream!

Pressure Cooker Butternut Squash Butter

Connie Taylor

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Course Appetizer

Cuisine American

Servings 7 1/2 cups

Ingredients

  

• 6 lbs butternut squash
• 1 cup water for the bottom of the pressure cooker pot
• 1 cup apple cider
• 1 cup brown sugar packed
• 2 whole cinnamon sticks
• 1 teaspoon fresh ginger grated
• 1/8 teaspoon nutmeg grated
• 1/4 teaspoon ground cloves
• 1 tablespoon apple cider vinegar

Instructions

 

Prepare the squash

• Remove the stem and slice off the top and bottom of each squash.
• Slice in half and remove seeds and stringy fibers.
• Cut into chunks.

Cook the squash

• Arrange the cut chunks in a steamer basket.
• Pour one cup of water into the pressure cooker pot.
• Using the trivet, lower the squash into the pot.
• Place the lid on the unit and turn to locked position.
• Turn the steam release valve to sealing.
• Press the manual button and adjust the timer to 5 minutes.
• When the pressure cooker has finished cooking and the timer has counted to zero, carefully release the steam. (QR)
• Use two towels to lift the squash out of the pressure cooker.
• Allow the squash to cool enough to handle.
• Empty the used water from the pressure cooker pot, wipe dry and place back into the cooker.
• Use a paring knife to remove the skin from the squash.
• Place the cooked, peeled squash into the pressure cooker pot.
• Add one cup apple cider and one cup brown sugar.
• Use a potato masher to mash the squash and mix.
• Add the cinnamon sticks, ginger, nutmeg, ground cloves and apple cider vinegar to the mixture.
• Cover with the lid and turn to locked position.
• Turn the steam release valve to sealing.
• Press the manual button and adjust the timer to 3 minutes.
• When the pressure cooker has finished cooking and the timer has counted to zero, carefully release the steam. (QR)
• Remove the cinnamon sticks and discard.
• Use an immersion blender to puree the mixture until smooth.
• Put into container(s) and cool to room temperature.
• Refrigerate until ready to serve.

Notes

2 pounds of cut up winter squash = 2-½ cups of cooked puree.

happybellyfoodie.com

Summary

Recipe Name

Pressure Cooker Butternut Squash Butter

Connie Taylor

happybellyfoodie.com

Published On

2016-11-23