Name: Instant Pot Spiced Winter Squash with Halloumi and Shaved Brussels Sprouts
Total time: 1 h
Ingredients: 3 tablespoons extra-virgin olive oil , divided; 2 tablespoons lemon juice; 2 garlic cloves , minced, divided; ⅛ teaspoon plus ½ teaspoon table salt , divided; 8 ounces Brussels sprouts , trimmed, halved, and sliced very thin; 1 (8-ounce) block halloumi cheese , sliced crosswise into ¾-inch-thick slabs; 4 scallions , white parts minced, green parts sliced thin on bias; ½ teaspoon ground cardamom; ¼ teaspoon ground cumin; ⅛ teaspoon cayenne pepper; 2 pounds butternut squash , peeled, seeded, and cut into 1-inch pieces (5 cups); ½ cup chicken or vegetable broth; 2 teaspoons honey; ¼ cup dried cherries; 2 tablespoons roasted pepita

Instant Pot Spiced Winter Squash with Halloumi and Shaved Brussels Sprouts

By Joe Gitter

Published on May 18, 2022

Time

1 hour

Yield

Serves 4

Instant Pot Spiced Winter Squash with Halloumi and Shaved Brussels Sprouts

Ingredients

3 tablespoons extra-virgin olive oil, divided2 tablespoons lemon juice 2 garlic cloves, minced, divided⅛ teaspoon plus ½ teaspoon table salt, divided8 ounces Brussels sprouts, trimmed, halved, and sliced very thin1 (8-ounce) block halloumi cheese, sliced crosswise into ¾-inch-thick slabs4 scallions, white parts minced, green parts sliced thin on bias½ teaspoon ground cardamom ¼ teaspoon ground cumin ⅛ teaspoon cayenne pepper 2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (5 cups)½ cup chicken or vegetable broth 2 teaspoons honey ¼ cup dried cherries 2 tablespoons roasted pepita

Before You Begin

A little drizzle of honey accentuated the mild tang of the salty cheese, and chewy dried cherries and roasted pepitas brought textural contrast with a bit of sweetness. Look for Brussels sprouts with small, tight heads that are no more than 1½ inches in diameter, as they're likely to be sweeter and more tender than larger sprouts.

Instructions

Whisk 1 tablespoon oil, lemon juice, ¼ teaspoon garlic, and ⅛ teaspoon salt together in bowl. Add Brussels sprouts and toss to coat; let sit until ready to serve.

Using highest sauté function, heat remaining 2 tablespoons oil in Instant Pot until shimmering. Arrange halloumi around edges of pot and cook until browned, about 3 minutes per side; transfer to plate. Add scallion whites to fat left in pot and cook until softened, about 2 minutes. Stir in remaining garlic, cardamom, cumin, and cayenne and cook until fragrant, about 30 seconds. Stir in squash, broth, and remaining ½ teaspoon salt. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 6 minutes.

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using highest sauté function, continue to cook squash mixture, stirring occasionally until liquid is almost completely evaporated, about 5 minutes. Turn off Instant Pot. Using potato masher, mash squash until mostly smooth. Season with salt and pepper to taste.

Spread portion of squash over bottom of individual serving plates. Top with Brussels sprouts and halloumi. Drizzle with honey and sprinkle with cherries, pepitas, and scallion greens. Serve.