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.

6 servings

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.