Instant Pot Brown Sugar Cinnamon Butternut Squash
If you are looking for an easy side dish that feels cozy, comforting, and just a little bit special, this Instant Pot Brown Sugar Cinnamon Butternut Squash is going to be a favorite. The squash turns perfectly tender in just minutes, then gets coated in a buttery brown sugar cinnamon glaze that makes it taste almost like dessert. It is one of those simple recipes that delivers big flavor without a lot of effort.
Instant Pot Brown Sugar Cinnamon Butternut Squash
The Instant Pot makes this recipe incredibly quick and hands off, which is perfect for busy weeknights or holiday meals. If you love easy pressure cooker sides, you will also want to check out Instant Pot Brown Sugar Carrots, Instant Pot Mashed Potatoes, and Instant Pot Green Bean Casserole for more simple and delicious ideas to add to your table.
This recipe is made with just a handful of ingredients, but the combination is absolutely irresistible. The natural sweetness of the butternut squash pairs perfectly with the warm cinnamon and rich brown sugar, while the butter brings everything together into a silky, caramelized finish. Whether you are serving it for a weeknight dinner or adding it to your holiday spread, this is a side dish that always gets rave reviews.
What You Will Love About This Recipe
• It is incredibly easy to make using the Instant Pot
• The squash comes out perfectly tender every time
• Sweet, buttery, and full of warm cinnamon flavor
• Made with simple pantry ingredients
• Perfect for holidays or everyday dinners
• Family friendly and always a crowd favorite
Tips & Tricks
Cut your squash into evenly sized cubes so it cooks evenly and quickly in the Instant Pot.
If you want to save time, you can buy pre cut butternut squash from the store. It works perfectly in this recipe.
Do not skip the sauté step at the end. This is what helps the butter, brown sugar, and cinnamon coat the squash and gives it that slightly caramelized finish.
If you like a deeper flavor, let the squash sit in the sauté mode for an extra minute or two to really develop that glaze.
You can adjust the sweetness by adding a little more or less brown sugar depending on your preference.
FAQs
Can I cook the butternut squash whole first
Yes, you can cook the squash whole in the Instant Pot, then cut and cube it after it is softened. This can make peeling and cutting much easier.
Can I make this ahead of time
Yes, you can make it ahead and reheat it. Just warm it gently on the stove or in the microwave and stir before serving.
How do I store leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days.
Can I use frozen butternut squash
Yes, frozen squash will work. You may need to slightly adjust the cook time, but it still turns out delicious.
Can I make this less sweet
Absolutely. You can reduce the brown sugar or leave a little out if you prefer a more savory version.
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!
2 Comments