Sweet and savory, this pasta dish is perfect for dinner in the fall when local butternut squash is at its peak flavor. The slightly bitter radicchio makes a nice counterpoint to the sweetness of the squash.

SERVES 6

INGREDIENTS

• 4 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 medium Granny Smith apple, peeled, cored, and coarsely chopped
• 2 cups chopped butternut squash (1-inch cubes)
• 2 cups farfalle pasta
• 3 ½ cups chicken or vegetable stock or store-bought chicken or vegetable broth
• 2 small heads radicchio, cored and thinly sliced
• ½ cup freshly grated Parmigiano-Reggiano cheese
• ¼ cup toasted pine nuts for garnish

INSTRUCTIONS

1. Melt 2 tablespoons of the butter with the oil in the pressure cooker over medium-high heat.
2. Add the apple and squash and sauté for about 5 minutes, or until the squash begins to turn golden.
3. Add the farfalle and stock.
4. Lock the lid in place and cook at high pressure for 7 minutes.
5. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
6. Stir the radicchio into the pot and add the remaining 2 tablespoons of butter and the cheese.
7. Serve immediately, garnishing each serving with some of the pine nuts.