Butternut squash is one of my favorite parts of the autumn. It is so amazingly delicious. My daughter can’t stop saying how buttery it is. Since I got my new pressure cooker, I was excited to try a butternut squash risotto in it, so I worked with a recipe from Great Vegetarian Cooking Under Pressure by Lorna Sass. It’s a relatively easy recipe. After cooking onions or shallots, you coat the rice, then put the squash (about 3 cups of squash per 1 1/2 cups of rice and 3 1/2 cups of veg stock), seasoning, and stock in the cooker and fire it up. About 7 minutes on high pressure and then natural release will do it, and then there is just a bit of stirring over a medium heat to add salt/pepper and break up the squash. So good!