Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, instant pot (electric pressure cooker) delicata squash mac & cheese. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Instant Pot (Electric Pressure Cooker) Delicata Squash Mac & Cheese is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Instant Pot (Electric Pressure Cooker) Delicata Squash Mac & Cheese is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have instant pot (electric pressure cooker) delicata squash mac & cheese using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Instant Pot (Electric Pressure Cooker) Delicata Squash Mac & Cheese:
- Prepare 1 1/2 cup Delicata or Butternut Squash Puree (about 3 small Delicata Squash)
- Make ready 12 oz Box Penne Pasta
- Get 3 cup Water (+about 1 c more if making squash puree)
- Make ready 1/2 tsp Pumpkin Pie spice
- Make ready 1/4 tsp Curry powder
- Prepare 1/2 cup 1% milk
- Prepare 1 1/2 tsp Garlic powder
- Take 1/2 tsp Onion powder
- Make ready 6 oz Shredded Cheese (Sharp Cheddar or Mac & Cheese Blend)
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Steps to make Instant Pot (Electric Pressure Cooker) Delicata Squash Mac & Cheese:
- To make Delicata squash puree put 1 c of water into the Instant Pot. Add the trivet and put 3 small whole (do not pierce) squashes onto it. Cook on Manual High for 10 minutes, quick releasing the pressure. Allow the squashes to cool. Remove the skin, cut squashes in half and use a fork to scoop out the seeds. Discard skin & seeds. Put the pulp into a food processor. Add Pumpkin Pie Spice and Curry to pulp and blend until smooth. You may have to add a little water to get a smooth consistency.
- Start with clean and dried Instant Pot liner. Add 12 oz box of Penne and enough water to cover pasta (about 3 cups.)
- Cook pasta on manual high 1 minute less than half of the cooking time. For instance, if box directions say boil for 10 minutes-set the IP for 4 minutes. After cooking, do a quick release (watch for water spatter.)
- Open lid and scoop off most of the water, leaving maybe 1/2- 3/4 cup in pot with pasta.
- Add the garlic powder and onion powder to the milk. Stir and then add the mixture to the pot.
- Next add 6 oz of grated cheese and stir until mostly melted.
- Add the squash puree and stir.
- Put the pot on sauté and stir mixture for 3-5 minutes until hot and mixture is smooth.
- Remove liner from pot and allow to cool slightly before serving. Add salt & white or black pepper to taste. Mixture will thicken as it cools.
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