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The ease of the pressure cooker allows you to limit your dishes and cuts cooking time. If preferred, raisins can be substituted for the dried cranberries. \u2014Gretchen Monahan, Palmyra, Pennsylvania","recipeIngredient":["3 tablespoons butter, divided","1\/2 cup chopped walnuts","2 tablespoons plus 3\/4 cup packed brown sugar, divided","1 medium butternut squash, halved and seeds removed","2-1\/4 cups water, divided","1\/3 cup dried cranberries","1-1\/4 cups uncooked jasmine rice, rinsed","4 cups whole milk","1\/4 cup cornstarch","1 medium apple, finely chopped","1 teaspoon vanilla extract","1\/2 teaspoon ground cinnamon","Whipped cream, optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean."},{"@type":"HowToStep","text":"In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl."},{"@type":"HowToStep","text":"When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1\/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any of the remaining pressure. Stir rice into cranberries."},{"@type":"HowToStep","text":"In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3\/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir for 5-7 minutes or until thickened. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and, if desired, whipped cream and additional ground cinnamon. 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