Ingredients
Units
Scale
- 1 cup water
- 1 whole Kabocha squash (less than 8 inches in diameter)
Instructions
- Place the trivet inside the base of a 6-quart or 8-quart pressure cooker. Pour in the water and then place the Kabocha squash on top of the trivet.
- Lock on the lid and make sure the valve is set to “sealing.” Set the time to 20 minutes on high pressure.
- Once the cooking time is complete, let the pressure come down for about 5-10 minutes. Then, remove the lid and use tongs to carefully remove the squash from the pot to a cutting board.
- When the squash is cool enough to handle, use a sharp knife to cut the squash in half from top to bottom.
- Open the squash and use a spoon to scoop out and discard the seeds. Use your spoon to scoop out the squash to a serving bowl.
- Serve immediately or store the cooked squash in an bowl with an air-tight lid in the refrigerator for up to 4 days.
Notes
- Cooked Kabocha squash can be served in a variety of ways. My favorite way to use it is to mash in a few tablespoons of butter, ghee, or coconut butter, along with some salt and pepper, and serve it as a healthy side dish.
- You can also blend it with broth to make soup, or freeze it into cubes and add it to a smoothie.
- One of my favorite ways to use Kabocha squash puree is to put it in a blender with about 1/2 cup of coconut milk, 1/2 cup of broth, and a dash of cinnamon. Blend it and heat it as a super easy and satisfying soup!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Pressure cooker
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of cooked squash
- Calories: 39
- Sugar: 2.6 g
- Sodium: 4.6 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1.7 g
- Protein: 1.1 g
- Cholesterol: 0 mg