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
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.
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.
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.
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.