Instant Pot Butternut Squash Recipe
An Instant Pot method efficiently cooks butternut squash in minutes, perfect for incorporation into soups, risottos, or casseroles.
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Instructions
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Peel and trim the butternut squash, then halve and quarter it, scooping out the seeds and fibers.
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Cut the squash into 1- to 2-inch cubes.
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Add 1 cup of water and half the salt to the Instant Pot's inner pot, inserting a steaming basket.
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Place the cubed squash in the basket, sprinkle with the remaining salt, and secure the lid.
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Set the Instant Pot to high pressure for 3 minutes.
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Perform a quick pressure release once cooking is complete, then transfer the squash to a serving bowl.
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In a separate bowl, combine almonds, sugar, and cinnamon, then sprinkle this mixture over the squash and serve immediately.