A hearty winter side dish.
2 teaspoons olive oil
1 medium acorn squash, seeded and cut into wedges
1 medium red onion (about 8 to 9 ounces), cut into wedges
2 teaspoons pure maple syrup
½ teaspoon kosher salt
½ cup chicken stock
1 teaspoon fresh sage leaves, thinly sliced
Nutritional information per serving (based on ½ cup serving):
Calories 56 (21% from fat) | Carb. 11g | Pro. 1g | Fat 1g | Sat. fat 0g | Chol. 0mg | Sod. 213mg | Calc. 34mg | Fiber 2g
1. Put the olive oil into the Cuisinart Pressure Cooker over medium heat. Once the oil is hot,add the squash wedges in a single layer (this will take 2 batches). Cook until golden, about 2 minutes per side. Repeat with second batch and then remove and reserve.
2. Add the onion wedges to the pot and cook until golden, again about 2 minutes per side. Once golden, stir in the maple syrup, salt and chicken stock. Add the squash to the pot and secure the lid and select High pressure. Turn heat to high until pressure cooker reaches full pressure. Reduce temperature to maintain pressure* and set a timer for 3 minutes. When time expires, release pressure by selecting quick pressure release.
3. When the red safety valve drops, remove lid.
4. Taste and adjust seasoning as desired.
* Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.
Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.
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