Instant Pot Creamy Butternut Squash Recipes
INSTANT POT™ CREAMY BUTTERNUT SQUASH
If you find cutting and peeling butternut squash tedious and anxiety-inducing, this recipe's about to change your life. Two cuts of the squash and 16 minutes under pressure are all you need to turn a butternut from rock hard to completely tender-so there's no fear of a knife slip here. Once your squash is cooked, it's quick work to complete this recipe. Crisping sage might sound fussy, but it's a 2-minute task that adds tons of savory flavor (and a pop of color) to the finished dish. Allow the garlic and red pepper flakes to cook in the butter that's left behind from crisping the sage, and combine all the rest of the ingredients for a savory dish that makes a wonderful alternative to mashed potatoes during the fall and winter.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- In 6-quart Instant Pot™ insert, place water. Place rack in insert. Place squash on top of rack. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 16 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Place squash on cutting board. Remove rack, and drain off cooking liquid. When cool enough to handle, using spoon, scrape squash from peel. Set aside.
- Select SAUTE; adjust to normal. Melt butter in insert. Add sage; cook 1 to 2 minutes or until crisp. Using slotted spoon, transfer to paper towel-lined plate.
- Add garlic, thyme, salt and pepper flakes; cook 30 seconds. Stir in squash; cook 1 to 2 minutes, breaking up with spatula, until smooth. Select CANCEL. Stir in cream cheese and Parmesan cheese; stir until cheese is melted. Top with sage.
Nutrition Facts : Calories 180, Carbohydrate 14 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1/2 Cup, Sodium 290 mg, Sugar 3 g, TransFat 0 g
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