When you’ve got a full-size, ridged, tough-skinned pumpkin on you hands what is the best way to get the pulp out for recipes? With pressure of course! While butternut squashes are easy to peel, and and acorn squashes have a skin that is thin enough most pumpkins and other winter squashes require more finesse to wrestle the tasty pulp out of the gourd. Your pressure cooker will do the heavy lifting in just 5 minutes at pressure. Here’s how to do it!
How to prep a pumpkin with a pressure cooker
- Slice the pumpkin or winter squash in half and scoop out the seeds.
- If the pumpkin is too large to fit in your pressure cooker, slice further into wedges.
- Add the minimum water your pressure cooker requires into the base – generally 1 1/2 cups (375ml) for electric pressure cooker and 1 cup (250ml) for stove top pressure cooker.
- Then, arrange the wedges skin-side down if possible – you may need to do additional batches if you can’t get all of the wedges to fit at the same time.
- Pressure cook for just 5 minutes and release pressure Normally – through the valve.
- Using tongs, transfer the wedges to a cutting board or large bowl. Using a spoon, just scoop out the pulp to use in your recipe. Save the pumpkin juice and steaming liquid to use in place of stock or broth in a future recipe.
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