Squash Puree With Honey and Lemon Grass

• 4 tablespoons unsalted butter
• 1 1/2 pounds delicata squash, peeled, seeded and cut into 1/2-inch cubes (4 cups)
• 1/2 lemon grass stalk
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• Buckwheat honey or other honey

1. Melt butter in a pressure cooker.
2. Stir in squash, lemon grass, salt and baking soda.
3. Cover tightly with pressure cooker lid and cook at a gauge pressure of 1 bar (15 p.s.i.)
4. for 20 minutes.
5. Begin the timing after the pressure has been reached.
6. Depressurize the cooker according to the manufacturers instructions.
7. Remove lemon grass.
8. Blend the squash to a smooth puree.
9. Season with honey to taste.
10. Serve, or refrigerate and then reheat gently before serving.

unsalted butter, lemon grass stalk, kosher salt, baking soda, honey

Taken from cooking.nytimes.com/recipes/12283 (may not work)