Broccoli-Winter Squash Subzi
This vegetable side dish is a nice jolt of color in the winter, and one that gets to the table quickly thanks to the Instant Pot. I like to serve it with roast chicken or pork.
2 tablespoons (30 mL) vegetable oil
1 tablespoon (15 mL) yellow mustard seeds
1 large onion, sliced
2 teaspoons (10 mL) ground cumin
2 teaspoons (10 mL) kosher salt
1 serrano chile, minced
1 tablespoon (15 mL) minced garlic
1 cup (250 mL) hot water
1 acorn squash (1 pound/500 g), seeded and cut into wedges
1 head broccoli (1 pound/500 g), cut into spears
1. Using the Sauté function on High, heat the oil for about 1 minute, until shimmering. Add the mustard seeds, onion, cumin and salt and cook for 7 minutes, stirring occasionally, until the onions have softened and browned.
2. Stir in the chile and garlic; cook for about 1 minute, until fragrant. Stir in the water, squash and broccoli. Secure the lid and cook on high pressure for 2 minutes.
3. Once the cooking is complete, quick-release the pressure. Remove the lid, stir and serve.