Sides
Roasted Butternut Squash with Sage & Chilli
Recipe by Ninja Kitchen
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- 1kg butternut squash
- 250ml water
- 1 tbsp olive oil
- 3 fresh sage leaves, chopped
- 1/2 tsp chilli flakes
- sea salt flakes
Utensils
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Step 1
Cut into quarters or eights if large. Put butternut squash into the Cook & Crisp™ Basket, and place basket into pot with water.
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Step 2
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 0 minutes. Select START/STOP to begin. When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Drain any water away. Allow butternut squash to steam dry for 5 minutes.
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Step 3
Mix oil, sage leaves, chilli flakes and salt together. Brush butternut squash with oil mixture making sure the butternut squash are evenly coated.
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Step 4
Close crisping lid. Select AIR CRISP and set temperature to 200°C, time to 15 minutes. Select START/STOP to begin. Turnover and cook for a further 5 minutes if necessary.
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Step 5
When cooking is complete, serve immediately with your favourite roast.
