1 medium acorn squash, peeled, seeded and cubed (about 4 cups)
1 medium onion, chopped
1 medium tart apple, peeled and chopped
1 cup chicken broth
1 to 2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Rub seasoning over roast.
In a 6-quart pressure cooker, brown roast in oil on all sides over medium-high
heat; remove roast from the pressure cooker; drain. Add the remaining ingredients
to the pressure cooker. Return roast to the pressure cooker. Close cover securely;
place pressure regulator on vent pipe. Bring cooker to full pressure over high heat.
Reduce heat to medium-high and cook for 27 minutes. (Pressure regulator should maintain
a slow steady rocking motion; adjust heat if needed.)
Remove from the heat; allow pressure to drop on its own. Remove roast to a serving
platter. Let stand for 5-10 minutes before slicing.
Whisk cooked vegetable mixture until smooth. Serve with roast.
Source: Taste of Home's Quick Cooking (January/February 2004)