- 2 tbsp olive oil
- 4 cups diced butternut squash
- 8 oz chorizo sausage, diced
- 1 onion, diced
- 1 carrot, diced
- 2 stalks celery, diced
- 1 red pepper, diced
- 1 clove garlic, minced
- 1 tbsp finely chopped fresh thyme
- 1 tbsp ground cumin
- 1 tsp chili powder and paprika
- 1/4 tsp salt and pepper
- 1/4 cup reduced-sodium chicken broth
- 2 tbsp finely chopped fresh parsley
Add oil to pressure cooker or deep pot and sauté butternut squash in 3 batches for 8 minutes each. Once each batch is complete, remove squash from pan with a slotted spoon and reserve in a bowl. Once all squash is sautéed, set aside.
Place diced chorizo into pot and cook for 10 minutes, stirring regularly until browned and thoroughly cooked. Transfer with a slotted spoon into a separate bowl, and reserve. Stir onions, carrot, celery, red pepper, garlic, thyme, cumin, chili powder, paprika, salt and pepper into the pot and cook for about 2 minutes.
Stir in the broth and reserved squash. Secure pressure cooker lid, and heat pressure cooker until it reaches low, (steaming level). Cook for 15 minutes. Manually release steam. Squash should be soft. If more cooking is needed, pressure cook additional 5-8 minutes.
When cooking is complete, stir in chorizo and sprinkle with parsley just before serving.
Source: Fissler
