Clean and peel the butternut squash, and slice
thinly on a mandolin; place the butternut squash on
a shallow plate.
In a separate bowl, combine the oil, ginger,
nutmeg, cinnamon, and cloves.
Pour the oil mixture over the butternut squash and toss to combine well.
Place the butternut squash slices on a baking dish lined with parchment
Pour one cup water and place the trivet in your pressure cooker.
Place the baking dish on the trivet.
Lock lid into place and set on the MANUAL setting for 10 minutes.
Let the pressure valve release naturally (about 15 minutes).