Name: Braised Pine Nuts with Butternut Squash
Yield: 4
Ingredients: 1 small butternut squash -; 1 tbsp. extra-virgin olive oil -; Salt -; Freshly ground pepper -; 1 c. Italian pine nuts -; 1 large shallot -; 1 tsp. tomato paste -; 1/2 c. dry white wine -; 1 c. low-sodium chicken broth -; 1 pinch saffron threads -; Finely grated orange zest -; 1/2 c. Parmigiano-Reggiano shavings -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Braised Pine Nuts with Butternut Squash

1. 1 small butternut squash -

2. 1 tbsp. extra-virgin olive oil -

3. Salt -

4. Freshly ground pepper -

5. 1 c. Italian pine nuts -

6. 1 large shallot -

7. 1 tsp. tomato paste -

8. 1/2 c. dry white wine -

9. 1 c. low-sodium chicken broth -

10. 1 pinch saffron threads -

11. Finely grated orange zest -

12. 1/2 c. Parmigiano-Reggiano shavings -

How to cook deliciously - Braised Pine Nuts with Butternut Squash

1. Stage

Preheat the oven to 350 degrees F. Peel and slice the butternut squash 1/2 inch thick; spread on a baking sheet, drizzle with olive oil, and season with salt and pepper. Cover with foil and roast until tender but not browned, 45 minutes. Meanwhile, spread the pine nuts on a baking sheet and toast until golden, 4 minutes.

2. Stage

Transfer the squash to a food processor and puree until smooth. Set aside 1 cup of the puree and reserve the rest for another use.

3. Stage

Heat the 1 tablespoon of olive oil in a pressure cooker. Add the shallot and cook over moderate heat, stirring, until softened, 4 minutes. Add the pine nuts and tomato paste and cook, stirring, for 2 minutes. Add the wine and boil until reduced to 2 tablespoons, 5 minutes. Add the broth. Cover and cook at 15 PSI (see Note) for 7 minutes. Place the pressure cooker in the sink and run cold water over the lid to depressurize it rapidly; remove the lid once it can be released without force.