Curried Squash

By JimMac

Ingredients

• 1 1/2 Tbsp vegetable oil
• 1 onion, chopped
• 2 lb butternut squash, peeled and cut into 1 inch chunks
• 1/2 cup chicken or vegetable stock
• 1/4 cup coconut milk
• 1 tsp red curry paste
• 2 Tbsp fresh cilantro, chopped

Preparation

Step 1

Heat oil in a pressure cooker over high heat. Cook onion 4 to 5 minutes,
stirring frequently until golden. Add squash and cook 1 minute. Stir in
remaining ingredients, except cilantro. Secure cover and bring to high
heat. Cook exactly 6 minutes (perhaps 5 for a digital pressure cooker). Release pressure by running cold water
over lid. Add cilantro and salt to taste.