Squash, Blue Cheese and Walnut Motinotto
This cooking enthusiast has always been linked to the world of gastronomy, through her family.
Cook Time
Cook Time
  • 1tbsp olive oil
  • ¼ (or ½ cup) oniondiced
  • 1 ½cup yellow squashdiced
  • 1tsp sea salt
  • ¼tsp black pepper
  • ½tsp cinnamon
  • ½cup white wine
  • 1 ½cups vegetable brothor boiled water with 1 tsp salt
  • 1cup raw mote
  • 2oz (50 g) blue cheese
  • ½cup walnutschopped
  1. Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 3 Minutes . Add the olive oil and onion.
  2. Once ready, add the yellow pumpkin and press the functionality Saute for 2 Minutes. Add the mote and season with pepper, salt, and cinnamon. Stir and add the white wine and vegetable broth. Check seasonings and if necessary, add more salt, pepper, or cinnamon.
  3. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set the time to 20 Minutes.
  4. When done cooking, press Cancel and turn the steam release handle to Venting. Once all the steam has been released, open the lid.
  5. Serve on plates and sprinkle with bits of blue cheese and walnuts.