Thursday, September 13, 2018

Instant Pot Delicata Squash with Cherry Tomatoes

Delicata with cherry tomatoes.

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Harvest Time for Delicata
Last week I picked all of my delicata. I had a pretty good yield - about 15 per plant using Doug's famous magic dirt formula.

Since delicata squash do not store as long as some of the other winter squash, we've been eating them in lots of different ways. Last night we enjoyed them in the Instant Pot stuffed with the cherry tomatoes from our garden. 

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Instant Pot Delicata Squash with Cherry Tomatoes
Vegan or Vegetarian, Gluten Free
[2 servings]

Miyoko vegan butter or organic ghee*
1 7-inch delicata squash
salt and pepper to taste
garlic powder to taste
1 cup of cherry tomatoes
1 1/2 cups water
* although ghee is a dairy product, it is casein and lactose free

In order to fit in a 6 quart Instant Pot, use a delicata squash that is no longer than 7 inches.

Cut the stem off the squash. Then, cut vertically in half and remove all the seeds.
Butter generously with Miyoko vegan butter or ghee.
Sprinkle with salt, pepper, and garlic powder to taste.

Place a steamer basket into the Instant Pot (make sure it's one with handles) along with 1 1/2 cups of water.

Place the delicata onto the steamer basket and fill each side with 1/2 cup of cherry tomatoes. Pierce the skin of each tomato with a sharp knife.

Secure the lid and set the Instant Pot for 8 minutes at high pressure. When done, immediately release the pressure and open the lid carefully. It may take longer but you should check to see if they are ready after 8 minutes by gently piercing the skin of the squash with a fork. If it's not ready, cook another 2 minutes and check again for doneness. 

When done, carefully remove the steamer basket from the Instant Pot and place each squash on a plate. I like to top with the vegan parm that's in my eBook, Health Begins in the Kitchen. It's a mixture of chopped walnuts, brazil nuts, nutritional yeast, salt, garlic, and parsley.