Yields 4-6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
2 pounds butternut squash, cut into 1-inch cubes
6 tablespoons, plus 1 teaspoon extra-virgin olive oil
⅓ cup pumpkin seeds
3 tablespoons apple cider vinegar
1 teaspoon ground coriander
4 scallions, thinly sliced
2 cups spinach
Salt & pepper, to taste
Fresh cilantro, chopped, for garnish
ADD 1 cup water and a low metal rack into the Cosori Pressure Cooker. Place the butternut squash onto the rack.
SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
SELECT Steam Vegetables, set time for 10 minutes, and press On/Start.
QUICK RELEASE when done cooking and carefully remove the lid. Remove squash carefully.
SET squash aside in a separate container and empty the pot. Add 1 teaspoon of oil and select Sauté/Brown. Allow oil to heat up.
ADJUST time to 3 minutes and press On/Start.
ADD pumpkin seeds and toast for 3 minutes, or until seeds begin to brown.
REMOVE pumpkin seeds from heat and add to the butternut squash container.
WHISK together the remaining oil, apple cider vinegar, and ground coriander to make a vinaigrette.
ADD all ingredients together and mix well.
GARNISH with cilantro and serve.