From Scratch Holiday Green Bean Casserole and Mashed Butternut Squash
We’re playing with fire! We set out to adapt a US holiday favorite. Maybe the casserole didn’t need our tinkering; but we dared the odds, skipped the canned cream of mushroom soup, and crafted an easy, homemade version of a creamy mushroom sauce for a rich, tasty side dish that we couldn’t stop eating at the photo shoot for this book! Admittedly, ours doesn’t have a crunchy topping, the part most people love. Check out the Beyond section for our ideas to solve this problem.
Servings Prep Time
6servings 15minutes
Cook Time
75minutes (per dish)
Servings Prep Time
6servings 15minutes
Cook Time
75minutes (per dish)
Ingredients
From‑Scratch Holiday Green Bean Casserole
  • 1 1/2cups Water
  • 12oz white button mushroomsbrushed clean
  • 1lb frozen French-style cut green beansthawed
  • 1/4cup all-purpose flourdip and level— do not pack
  • 1tsp table salt
  • 1/2tsp rubbed or ground sage
  • 1/2tsp onion powder
  • 1/2tsp garlic powder
  • 1/2cup teaspoon ground black pepper
  • 1/2cup heavy or light cream
  • 1/4cup whole milkdo not use low-fat or fat-free
  • 4oz Monterey Jack cheeseshredded (1 cup)
Mashed Butternut Squash
  • 1 1/2cups Water
  • 1 1/2lbs butternut squashstemmed, peeled, seeded, and chopped into 1 inch pieces
  • 1/2tbsp stick buttercut into small bits (4 tbsp or 1/4 cup
  • 1/2tsp table saltplus more as needed
  • 1/4tsp ground cinnamon
  • 1/4tsp grated nutmeg
Instructions
From‑Scratch Holiday Green Bean Casserole
  1. Pour the water into the insert set in a 5-, 6-, or 8-quart Instant Pot. Set a pressure-safe rack or trivet in the insert.
  2. Finely chop half of the mushrooms, then thinly slice the remainder. Transfer them to a large bowl and stir in the green beans, flour, salt, sage, onion powder, garlic powder, and pepper until uniform. Stir in the cream and milk until well combined.
  3. Pour and pack this mixture into a 2 quart, 7-inch-round, high- sided, pressure-safe baking or soufflé dish. Do not cover. Set the dish on the rack and lock the lid on the pot.
  4. Set the Instant Pot for Pressure Cook or Manual and set the pressure to High. The valve must be closed. Set the time for 20 minutes with the Keep Warm setting off.
  5. When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 15 minutes. Unlatch the lid and open the cooker. Use hot pads or silicone baking mitts to transfer the (hot!) baking dish to a nearby wire rack. Stir in the cheese, then set aside for 5 minutes to let the cheese melt. Stir again before serving warm.
Mashed Butternut Squash
  1. Pour the water into the insert set in a 5-, 6-, or 8-quart Instant Pot. Set a pressure-safe rack or trivet in the insert.
  2. Put the squash, butter, salt, cinnamon, and nutmeg in a 2 quart, 7-inch-round, high-sided, pressure-safe baking or soufflé dish. Cover the dish with aluminum foil and set it on the rack. Lock the lid on the cooker.
  3. Set the Instant Pot for Pressure Cook or Manual and set the pressure to High. The valve must be closed. Set the time for 45 minutes with the Keep Warm setting off.
  4. When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 15 minutes. Unlatch the lid and open the cooker. Use hot pads or silicone baking mitts to transfer the (hot!) baking dish to a nearby wire rack.
  5. Uncover the baking dish. Use a potato masher or a handheld electric mixer at medium-low speed to mash the butternut squash right in the dish. Check for salt to taste and serve warm.
Recipe Notes

Notes for Holiday Green Bean Casserole

• Top the casserole with canned fried onions, such as French’s, just before serving.
• Or skip the fried onions and crumble thick-cut potato chips on top.
• Or go over the top with thick-cut sour-cream-and-onion potato chips.

Other Pots
• For a 3-quart Instant Pot, you must halve almost all of the ingredient amounts except you must use
1 cup water in the insert and you must use a 1-quart, 6-inch-round, high-sided, pressure-safe baking or soufflé dish.
• For a 10-quart Instant Pot, you must increase the amount of water in the insert to 21/2 cups while otherwise completing the recipe as stated.

Notes for Mashed Butternut Squash
• For a richer dish, add up to 2 tablespoons heavy or light cream to the cooked squash before mashing it, taking care that the dish doesn’t get soupy. (Butternut squash will not thicken cream with natural starches the way potatoes will.)

Other Pots
• For a 3-quart Instant Pot, you must halve almost all of the ingredient amounts except you must use 1 cup water in the insert. You must also use a 1-quart, 6-inch-round, high- sided, round, pressure-safe baking or soufflé dish.
• For a 10-quart Instant Pot, you must increase the amount of water in the insert to 2 1/2 cups while otherwise completing the recipe as stated.