What To Know
- Before pressure cooking, roast the butternut squash cubes on a baking sheet for 15 minutes for a deeper flavor.
- Puree the cooked squash and use it as a base for a flavorful soup.
- Mash the squash and spread it on toast or crackers as a savory topping.
Indulge in the culinary delight of butternut squash, transformed into a tantalizing masterpiece in the Instant Pot. This versatile and nutritious vegetable takes on a new life in this easy-to-follow instant pot butternut squash recipe, where flavors dance and textures harmonize.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions:
1. Prep the Squash: Peel and remove the seeds from the butternut squash. Cut it into 1-inch cubes.
2. Season the Squash: In a large bowl, combine the butternut squash, olive oil, salt, and pepper. Toss to coat evenly.
3. Pressure Cook: Transfer the seasoned squash to the Instant Pot. Add the vegetable broth, maple syrup, cinnamon, and nutmeg. Secure the lid and set the valve to “Sealing.”
4. Cook: Set the Instant Pot to “High Pressure” and cook for 10 minutes.
5. Release Pressure: Once the cooking time is complete, let the pressure release naturally for 10 minutes.
6. Mash and Season: Carefully remove the lid and mash the squash with a fork or potato masher. Adjust seasonings to taste.
7. Serve: Garnish with chopped parsley or pumpkin seeds and serve warm.
Variations:
- Sweet and Savory: Add a dash of chili powder or cayenne pepper for a touch of heat.
- Creamy Delight: Stir in a dollop of sour cream or Greek yogurt for a creamy twist.
- Roasted Flavor: Before pressure cooking, roast the butternut squash cubes on a baking sheet for 15 minutes for a deeper flavor.
Health Benefits:
Butternut squash is a nutritional powerhouse, packed with:
- Vitamin A: Essential for eye health and immunity.
- Vitamin C: Boosts the immune system and protects against free radical damage.
- Fiber: Promotes digestive health and satiety.
- Potassium: Regulates blood pressure and heart health.
Serving Suggestions:
- Side Dish: Pair with grilled chicken, roasted meats, or pasta.
- Soup Base: Puree the cooked squash and use it as a base for a flavorful soup.
- Spread: Mash the squash and spread it on toast or crackers as a savory topping.
- Filling: Stuff the mashed squash into shells or tortillas for a hearty meal.
Tips:
- Peel Cautiously: Butternut squash has a tough skin. Use a sharp knife and be careful while peeling.
- Use a Sharp Knife: Cut the squash into even cubes to ensure uniform cooking.
- Don’t Overcook: Pressure cooking for too long will result in mushy squash.
- Season to Taste: Adjust the seasonings according to your preferences.
Ending Note:
Embrace the culinary magic of our instant pot butternut squash recipe. Its vibrant flavors, versatile nature, and nutritional value make it a dish that will delight your palate and nourish your body. Experiment with variations and serving suggestions to create a culinary masterpiece that will become a staple in your kitchen.
Answers to Your Most Common Questions
1. Can I use frozen butternut squash?
Yes, you can. Thaw the frozen squash before using it in the Instant Pot.
2. What if I don’t have vegetable broth?
You can substitute water with a bouillon cube or a teaspoon of vegetable bouillon powder.
3. Can I store the cooked butternut squash?
Yes, store it in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
