Instant Pot Brown Sugar Cinnamon Butternut Squash
Instant Pot Brown Sugar Cinnamon Butternut Squash is an 8-minute side dish that will be the perfect way to serve up your butternut squash. Sweet, tender, and downright delicious and a great holiday side dish to serve your family and friends.
These Instant Pot Brown Sugar Cinnamon Butternut Squash are so delicious!!! It would be much easier to describe just how delicious they are if I could have a smell o meter on this recipe. The smell is so incredible it added a whole other wonderful dimension to this delicious dish.
Instant Pot Brown Sugar Cinnamon Butternut Squash
Butternut squash is such a wonderful side dish. It is especially wonderful since every single one of my boys enjoys them. With the Instant Pot it allows for a quick and easy hands-off approach that practically cooks itself.
If you have been thinking how to use up the butternut squash on your counter, you got to try this recipe.
Is Brown Sugar Cinnamon Butternut Squash Sweet
Yes, you will find this offers a sweet flavor. It isn’t overly sweet but you could even serve this at Thanksgiving and be a sweet treat to pair next to your ham, turkey, or even chicken. This isn’t a savory squash recipe if that is what you were looking for.
Do You Eat Seeds In Butternut Squash
No, you will want to remove the seeds.. Use a spoon and scoop out the seeds and such. You can cook the squash whole and once it is cooked you can easily cut it into pieces. I find this saves a lot of knife skills cutting into your squash when raw. Check the notes section of the recipe for instructions to cook it whole.
Do You Quick Release Squash In Instant Pot
Yes, once the cooking time is done you will do a quick release. If you don’t quick release you will find it would make your squash over-cooked and extra mushy.
How Do You, Caramelize The Squash
You will place the diced squash in the Instant Pot wit the brown sugar mixture. You will turn the pot to saute and then stir and allow it to warm up. After a few minutes, you will see the butter and brown sugar begins to create a caramelized glaze.
How To Store Leftover Butternut Squash
You will want to store all your leftover squash in an airtight container in the refrigerator. This will store for 4-5 days. Then when you are ready to reheat toss in microwave or opt to heat in a skillet on the stove.
Can I Make This Butternut Squash Into A Mash
Yes, once it is all cooked you can then transfer into a bowl. Then use a masher and press and give it that mashed potato texture. This is so easy to do and will give you a fun texture to serve up. If you find the squash is too thick, add a small splash of milk or even butter to help smooth up the squash to resemble a mashed potato.
Have you ever made squash in the Instant Pot before?
Pair this with a delicious brown sugar pineapple ham for the perfect holiday meal.
Instant Pot Brown Sugar Cinnamon Butternut Squash
Instant Pot Brown Sugar Cinnamon Butternut Squash is so delicious and so easy to prepare. You need a smell o mater to really appreciate how delicious this dish is. Ready in a total of 6 minutes.
Ingredients
- 2 lbs Butternut Squash (pealed & cubed into small cubes) *see notes for cooking the whole squash and than cutting
- 1 Cup Water
- 3 TBSP Butter
- 2 TBSP Brown Sugar
- 1 TSP Cinnamon
Instructions
- Place your trivet or steamer basket into your Instant Pot.
- Add water and squash.
- Close lid and set valve to sealing.
- Turn IP to manual, pressure, high, for 3 minutes.
- When done do a quick release.
- Remove squash from the pot and drain the water.
- Turn IP to saute and melt butter, brown sugar and cinnamon.
- Mix & scrape as the butter is melting to combine the ingredients.
- Place your butternut squash back in.
- Saute until the butternut squash is well coated and starting to caramelize.
Notes
*If you would prefer to save your hands the hardship of cutting a hard uncooked squash, you can save this step until after you have cooked your squash whole.
1. Prick some holes in squash.
2. Place our trivet on the bottom of your pot.
3. Pour 1 cup of water in. Place your squash on the trivet.
4. Turn IP to manual, pressure, high, for 20 minutes.
5. When done do a natural release for 10 minutes and than finish releasing the pressure. Remove your lid and carefully remove your squash.
6. Once cooled, discard the seeds. Use a large spoon to scoop the soft inner flesh apart from the skin. Cut into cubes. Return to step 7 above.
Nutrition Information:
Amount Per Serving: Calories: 202Saturated Fat: 5gCholesterol: 22mgSodium: 89mgCarbohydrates: 32gFiber: 4gSugar: 10gProtein: 2g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
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