• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • 630.790.8500
  • Directions + Hours
  •  

Marcel's Culinary Experience

Cooking Classes, Fine Cookware, Professional Cooking Tools, Tableware, Specialty Food

Newsletter

Facebook Icon Twitter Icon Instagram Icon Pinterest Icon YouTube Icon

    Write a review: Yelp Icon

  • Home
  • Classes
    • Sign Up For a Class
    • Class Calendar
    • About Our Classes
  • Shop
    • Gift Boxes and Baskets
    • Gift Cards
    • Cookware
    • Bakeware
    • Tableware
    • Glassware
    • Cutlery
    • Beverage
    • Home Decor
    • Electrics
    • Table Linens
    • Kids Club Membership
  • Events
    • Private Events
    • In Home Events
  • Gift Registry
  • Services
    • In-Store and Gift Services
  • Recipes + Blog
    • Marcel’s Blog
    • Chef Talk
    • Recipes
  • About Us
    • Directions + Hours
    • See Our Shop
    • Meet Our Chefs
    • Gallery
    • In the News
  • Contact Us

Pressure Cooker Penne with Butternut Squash and Ricotta

May 25, 2017 by Amy Patterson Leave a Comment

Pressure Cooker Penne with Butternut Squash and Ricotta
2017-05-25 13:56:05
Print
Ingredients
  1. 2 1/2 pounds butternut squash, peeled, halved and seeded
  2. 1 tablespoon butter or olive oil
  3. 1 cup coarsely chopped onions
  4. 3 cups chicken broth
  5. 1 teaspoon salt (omit if using salty broth)
  6. 12 ounces penne or other short cut pasta that normally cooks in 9 to 13 minutes
  7. 1 cup ricotta
  8. 1/2 to 3/4 teaspoon ground sage
  9. 2 to 4 tablespoons chopped fresh parsley
  10. 1/4 cup grated parmesan, plus more to pass at the table
  11. 1 cup toasted hazelnuts or walnuts, coarsely chopped
Instructions
  1. Cut half the squash into 3/4 inch chunks and the remaining squash into 2 inch pieces. Set aside.
  2. Heat the butter in a 6-quart or larger cooker. Stir in the onions, chicken broth, salt (if using), and smaller pieces of squash. Bring to a boil and add the pasta. (It’s ok if all of the pasta is not covered with liquid.) Set the remaining squash on top. Lock the lid in place. Over high heat bring to high pressure. Cook at high pressure for 5 minutes. Turn off the heat and quick-release the pressure. Remove the lid, tilting it away from you to allow steam to escape.
  3. Add the ricotta, sage and parsley to taste, and the parmesan. Stir gently until some of the squash breaks up. If the pasta is not uniformly tender, replace the lid during this period and set the cooker over very low heat, stirring occasionally, until the pasta is done. Stir in the toasted nuts.
  4. Serve in large, shallow bowls. Pass additional parmesan at the table.
By Kelly Montgomery
Adapted from Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker by Lorna Sass
Adapted from Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker by Lorna Sass
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Pasta, Recipes Tagged With: pasta, recipe

Reader Interactions

Talk to Us Cancel reply

Your email address will not be published. Required fields are marked *

sidebar

RECIPES + BLOG

  • MARCEL’S BLOG
  • RECIPES
  • CHEF TALK

Newsletter Signup Button

Marcel’s Blog

Happy Retirement to Chef Paul

Scone-o-licious by Teri Hiben

For the Love of Cookbooks by Shannon Burgess

Marcel’s Recipes

Chickpea Pancakes

 

Mandy’s Ribollita Soup

Grilled Cheese with Momofuku Chili Crunch

Chef Talk

‘Tis the season to be a locavore by Chef Kiley Fields

Me Oh My, I Love Hand Pies by Kelly Sears

One Recipe, Four Ways by Brandy Fernow

Archives

Copyright © 2023 · Marcel's Culinary Experience