Apple- and Date-stuffed Butternut Squash Pressure Cooker Recipe
Warm, cozy, and packed with sweet-savory flavors, this pressure cooker butternut squash stuffed with apple-date filling makes the perfect fall dish with minimal effort. Great as a main or elegant side.
Equipment
- 1 Baking sheet lined with parchment
Ingredients
Main ingredients
- 1 medium butternut squash halved and seeded
- 1 tablespoon olive oil for brushing
- 1 cup diced apple Granny Smith preferred
- ½ cup chopped pitted dates for sweetness
- ¼ cup chopped walnuts for crunch
- ½ teaspoon ground cinnamon for warmth
- ¼ teaspoon ground nutmeg for fall flavor
- 1 tablespoon maple syrup for sweetness and browning
- to taste salt
- to taste freshly ground black pepper
Instructions
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Brush squash cut sides with olive oil and place cut side down. Roast for 25 minutes till fork tender.
- Meanwhile, mix apple, dates, walnuts, cinnamon, nutmeg, salt, pepper, and maple syrup in a bowl.
- Remove squash, flip cut side up. Scoop some flesh to create a cavity.
- Stuff with apple-date mixture and gently pat down.
- Return to oven and bake another 15 minutes until filling is warmed and caramelized.
- Serve warm as a main dish or flavorful side.
Notes
Store leftovers in airtight containers up to 4 days in the fridge. Microwave or reheat slices in skillet for texture. Freeze wrapped in foil then seal in bag.