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Braised Pine Nuts with Butternut Squash

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Braised Pine Nuts with Butternut Squash

Braised Pine Nuts with Butternut Squash

Braised Pine Nuts with Butternut Squash is a gluten free and primal main course. This recipe serves 1. One portion of this dish contains approximately 48g of protein, 97g of fat, and a total of 1618 calories. This recipe covers 73% of your daily requirements of vitamins and minerals. A mixture of olive oil, wine, chicken broth, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

1
Preheat the oven to 35
Equipment you will use
OvenOven
2
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.
Ingredients you will need
Butternut SquashButternut Squash
Salt And PepperSalt And Pepper
Olive OilOlive Oil
Pine NutsPine Nuts
SpreadSpread
ToastToast
Equipment you will use
Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
3
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.
Ingredients you will need
SquashSquash
Equipment you will use
Food ProcessorFood Processor
4
Heat the 1 tablespoon of olive oil in a pressure cooker.
Ingredients you will need
Olive OilOlive Oil
Equipment you will use
Pressure CookerPressure Cooker
5
Add the shallot and cook over moderate heat, stirring, until softened, 4 minutes.
Ingredients you will need
ShallotShallot
6
Add the pine nuts and tomato paste and cook, stirring, for 2 minutes.
Ingredients you will need
Tomato PasteTomato Paste
Pine NutsPine Nuts
7
Add the wine and boil until reduced to 2 tablespoons, 5 minutes.
Ingredients you will need
WineWine
8
Add the broth. Cover and cook at 15 PSI (see Note) for 7 minutes.
Ingredients you will need
BrothBroth
9
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.
Ingredients you will need
WaterWater
Equipment you will use
Pressure CookerPressure Cooker
10
Return the pressure cooker to medium heat, uncovered, and bring the contents to a boil. Allow the liquid to reduce until the pine nuts are suspended in a thick sauce, about 4 minutes. Stir in the reserved squash puree and saffron and cook until heated through. Stir in a tablespoon of water if the puree is too thick. Season with salt and pepper. Spoon the mixture into bowls, garnish with orange zest and the cheese shavings and serve.
Ingredients you will need
Salt And PepperSalt And Pepper
Orange ZestOrange Zest
Pine NutsPine Nuts
SaffronSaffron
CheeseCheese
SquashSquash
SauceSauce
WaterWater
Equipment you will use
Pressure CookerPressure Cooker
BowlBowl
DifficultyExpert
Ready In1 h, 15 m.
Servings1
Health Score100
Gluten FreeVery Healthy
DietsGluten FreePrimal
Dish TypesLunchMain CourseMain DishDinner
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