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 cooking 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
- 6 lbs butternut squash
- 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
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: Pour one cup of water into the pressure cooker pot. Arrange the cut chunks in a steamer basket and place in the pressure cooking pot. Lock the lid in place. Select high pressure and 5 minutes cook time.
When the pressure cooker has finished cooking and the timer has counted to zero, carefully release the steam with a quick pressure release. Use hot pads to lift the squash out of the pressure cooker. Allow the squash to cool enough to handle.
Empty the 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 cooking 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.
Lock the lid in place. Select high pressure and 3 minute cook time. When the pressure cooker has finished cooking and the timer has counted to zero, carefully release the steam with a quick pressure release.
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.
2 pounds of cut up winter squash = 2-½ cups of cooked puree.
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