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Recipes
Directions:
1. Pour water into cooker and place Rack on the bottom.
2. Place squash on Rack, cut-side up, and season with salt, and pepper.
3. In a medium bowl, combine seasonings and sugar. Mix well.
4. Toss apples and cranberries in seasonings until coated.
5. Divide fruit mixture evenly into each squash.
6. Top each squash with 1 butter cube and drizzle maple syrup over each squash.
7. Close lid and lock.
8. Press “steam/veggies” and adjust for 6 minutes, and press “start/stop”.
9. When done, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally. Turn the Pressure Release
Switch to “Release” until all pressure is released.
10. Remove squash with tongs and serve warm.
Stuffed Squash Serves: 8
Ingredients:
4 cups water
4 small acorn squashes, cut in half,
seeded
Kosher salt and freshly ground black
pepper to taste
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
4 tablespoons brown sugar
4 green apples, peeled, chopped
1 cup dried cranberries
½ cup maple syrup
4 tablespoons butter, divided into 4 cubes
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