Recipes

Braised Pine Nuts with Butternut Squash

Antonis Achilleos

Maxime Bilet and Nathan Myhrvold

In this risotto-like dish, the pressure cooker’s intense heat penetrates the pine nuts’ outer membranes and makes them soft inside
 

How to Make It

Step 1    

Preheat the oven to 350°. 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.

Step 2    

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.

Step 3    

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.

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