This is truly the best ! I just found out that one of our daughters loves squash!
Maybe to you that is no never mind but for me with lots of the stuff it is a God send.
So here we found at the last moment a recipe from a vegetarian pressure cooker book that comes from our library which I love. Lorna J Sass is the author vegetarian cooking under pressure if you want to know.
Coconut Squash sauce
this sauce was so easy to make . If you think ahead cut up your squashes in the fall into cubes and freezer for this recipe. Even better make lots of this sauce and freeze for a instant meal over a grain
2 cups coconut milk ( I used one can)
1 1/2 cups coarsely chopped plum tomatoes (I used about 1/2 home canned quart of whole tomatoes crushed by hand)
1 pound of butternut squash peeled,seeded,and cut into 1 inch chunks
2 teaspoons salt
1 veggie bullion cube
1 teaspoon of Thai green curry paste (don’t worry this will not be hot)
brown the garlic in the oil in the pressure cooker base then add the pepper coconut milk, tomatoes squash,salt ,bullion cube, and green curry. Shut lid and cook on high pressure for 6 minutes. Then you can release the pressure by quick release or just let it fall in pressure and open naturally. If you stir the contents of the pot vigorously iit will become a sauce with out having to blend it. I used my hand blender and that worked really great. If you want everything mild and not with salt leave out the green curry paste and the bullion cube and halve the salt . this is excellent and I could eat it just alone on a spoon. But we put it over rice and wow. Also you can add more veggie broth and cooked veggies to make a soup if you like and of course I would love to do that right now! If you want a hotter Mexican flare just add more jalapeno’s. I would rather do Thai chili’s but that’s me