Best 3 Pressure Cooker Squash With Honey And Lemongrass Recipes
**Pressure Cooker Squash with Honey and Lemongrass: A Unique Culinary Symphony**
Embark on a culinary adventure with our pressure cooker squash with honey and lemongrass recipe. This tantalizing dish blends sweet, savory, and citrusy flavors to create a symphony of tastes. The pressure cooker tenderizes the squash, infusing it with the aromatic essence of lemongrass and the subtle sweetness of honey. Alongside this main recipe, we present a delectable collection of additional squash-centric creations to satisfy every palate. Dive into the creamy delight of our butternut squash soup, where roasted butternut squash harmonizes with coconut milk and aromatic spices. Experience a burst of flavors with our savory stuffed squash blossoms, filled with a flavorful mix of vegetables, herbs, and cheese. For a hearty and comforting meal, try our roasted squash and black bean enchiladas, where tender roasted squash pairs perfectly with savory black beans and a tangy enchilada sauce. And for a sweet treat, indulge in our irresistible honey squash cake, where the natural sweetness of squash combines with the warmth of honey and spices for a moist and flavorful dessert. From the vibrant main course to the diverse array of complementary recipes, this article offers a culinary journey that celebrates the versatility and deliciousness of squash.
ROASTED DELICATA SQUASH WITH HOT HONEY
While I rarely cook with winter squash, I do make an exception for delicata squash because its flavor is milder and I don't have to peel it! If you haven't tried hot honey before, it's amazing on roasted vegetables and meats of all kinds.
Provided by LauraF
Categories Side Dish Vegetables Squash
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Combine honey, vinegar, red pepper flakes, thyme, smoked paprika, and salt in a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature so flavors infuse, about 30 minutes.
- Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Scrub delicata squash and pat dry. Cut into 1/2-inch rings. Scoop out seeds from the center of each ring. Toss rings with olive oil and arrange on the baking sheet. Season with 1/2 teaspoon salt.
- Roast in the preheated oven, flipping halfway through, until golden brown, about 30 minutes. Drizzle hot honey over squash.
Nutrition Facts : Calories 133.3 calories, Carbohydrate 19.3 g, Fat 7 g, Fiber 0.6 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 280.3 mg, Sugar 17.7 g
PRESSURE-COOKER SUMMER SQUASH
We love squash, but I got bored with fixing plain old squash and cheese. I decided to jazz it up a bit by adding seasoned croutons and bacon. This was a huge hit with the family. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Cut squash and zucchini into 1/4-inch-thick slices; place in a 6-qt. electric pressure cooker. Add tomatoes, broth, green onions, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 minute. Quick-release pressure. Remove vegetables with a slotted spoon., To serve, top with croutons, cheese and bacon.
Nutrition Facts : Calories 111 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 442mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
INSTANT POT® SPICY BUTTERNUT SQUASH SOUP
This quick and easy butternut squash soup is so flavorful with ginger and brown sugar; and it only takes a few minutes in your Instant Pot®!
Provided by Fioa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
- Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Blend with an immersion blender until creamy.
- Stir in heavy whipping cream.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 18.7 g, Cholesterol 54.3 mg, Fat 17.5 g, Fiber 2.8 g, Protein 2.7 g, SaturatedFat 9.5 g, Sodium 790.8 mg, Sugar 7.2 g
Tips:
- For a creamier soup, blend a portion of the cooked squash with some of the cooking liquid until smooth and then stir it back into the pot.
- If you don't have a pressure cooker, you can also cook the squash in a slow cooker on low for 6-8 hours or until tender.
- For a more flavorful soup, use a variety of squash, such as butternut, kabocha, or pumpkin.
- Add a dollop of plain yogurt or sour cream to each bowl of soup for a rich and creamy finish.
- Garnish the soup with fresh herbs, such as cilantro, parsley, or chives, for a pop of color and flavor.
Conclusion:
This pressure cooker squash soup with honey and lemongrass is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The combination of sweet and savory flavors makes this soup a favorite among both adults and children. Whether you are looking for a comforting meal on a cold night or a healthy and flavorful lunch, this soup is sure to hit the spot.
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