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Roasted Butternut Squash Sauce

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
8 servings
Dinner
Roasted Butternut Squash Sauce
Ingredients
  • 1 medium butternut squash - peeled, seeded, and cubed
  • 3 cups water, divided
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pinch dried oregano, or to taste
  • 1 pinch crushed red pepper, or to taste
  • salt and ground black pepper to taste
  • 1/2 cup grated Parmesan cheese
Instructions
1
Combine the butternut squash with 2 cups of water in a versatile pressure cooking device. Secure the lid tightly and follow the manufacturer's guidelines for high-pressure settings, setting a timer for 5 minutes. Wait for 10 to 15 minutes for the pressure to rise.
2
Meanwhile, heat oil in a medium-sized saucepan over medium heat and sauté the onion and garlic until they are softened and translucent, approximately 5 minutes. Add dried oregano, crushed red pepper, salt, and pepper to the saucepan; set it aside for now.
3
Once the pressure has built up, carefully release it using the quick-release method as per the manufacturer's instructions, taking around 5 minutes. Remove and unlock the lid.
4
Add the cooked butternut squash to the saucepan with the onion-garlic mixture. Add 1 cup of water and mash or puree until the mixture is smooth.
5
Transfer the skillet to a low-heat setting and cook, uncovered, for 15 to 20 minutes or until the sauce thickens. Add Parmesan cheese and adjust your seasonings according to taste.