Braised Pine Nuts with Butternut Squash

Ingredients

• 2.3 pounds butternut squash 
• 0.5 cup cooking wine dry white
• 1 cup chicken broth low-sodium
• 1 tablespoon olive oil extra-virgin
• 1 serving orange zest finely grated
• 0.5 cup parmigiano-reggiano shavings 
• 3.5 ounces pinenuts italian
• 1 pinch saffron threads 
• 1 serving salt and pepper freshly ground
• 1 large shallots minced
• 1 teaspoon tomato paste 

Equipment

• food processor
• bowl
• baking sheet
• oven
• aluminum foil
• pressure cooker

Directions

1. Preheat the oven to 35
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.
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.
4. Heat the 1 tablespoon of olive oil in a pressure cooker.
5. Add the shallot and cook over moderate heat, stirring, until softened, 4 minutes.
6. Add the pine nuts and tomato paste and cook, stirring, for 2 minutes.
7. Add the wine and boil until reduced to 2 tablespoons, 5 minutes.
8. Add the broth. Cover and cook at 15 PSI (see Note) for 7 minutes.
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.
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.