Instant Pot Butternut Squash Hash Recipes

INSTANT POT BUTTERNUT SQUASH HASH

Instant Pot Butternut Squash Hash image

Butternut squash is one of my all-time favorite ingredients. It has a beautiful orange color, is very filling, is great for heart health, and perhaps best of all, it's great for healthy skin and eyes. An ingredient that's beautiful and makes you beautiful? Yes, please!

Provided by Audrey Johns

Categories HarperCollins Breakfast Brunch Instant Pot Butternut Squash Squash Winter Fall Egg

Yield 2 servings

Number Of Ingredients 10

Ingredients

1/2 cup 1/4-inch-cubed butternut squash
Kosher salt and freshly ground black pepper
1 teaspoon olive oil
1 onion, roughly chopped
1 bell pepper, roughly chopped
1/2 teaspoon paprika
1/2 teaspoon chili powder
5 rosemary needles, minced
1 garlic clove, minced
2 large eggs

Steps:

In the Instant Pot, combine the butternut squash, a pinch each of salt and pepper, and the olive oil. Set to "sauté, medium heat" and cook until lightly browned, about 5 minutes, stirring often to avoid burning. Add the onion and bell pepper and sauté until softened, about 5 minutes. Add the paprika, chili powder, rosemary, and garlic and toss to combine. Hit "cancel."
Make 2 wells in the hash and crack the eggs into the wells. Cover, choose the "egg" setting, and cook for 1 minute. Quick-release the pressure and serve.

INSTANT POT® BUTTERNUT SQUASH BREAKFAST BOWL

Instant Pot® Butternut Squash Breakfast Bowl image

Creamy, rich butternut squash makes a delicious breakfast. Dairy free and grain free!

Provided by Angela Sackett Superhotmama

Categories Breakfast and Brunch Cereals

Time 31m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup coconut milk
1 medium butternut squash, peeled and cut into large chunks
2 tablespoons maple syrup
1 tablespoon ground cinnamon
½ teaspoon dried rosemary
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 pinch sea salt
¼ cup chopped pistachio nuts
2 tablespoons cranberry sauce, or to taste
1 orange, zested

Steps:

Place coconut milk, squash, maple syrup, cinnamon, rosemary, ginger, nutmeg, and salt, in that order, in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use an immersion blender or hand mixer to blend mixture. Divide among bowls and top with pistachios, cranberry sauce, and orange zest.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 34.8 g, Fat 10.8 g, Fiber 6 g, Protein 4.1 g, SaturatedFat 7.5 g, Sodium 91.7 mg, Sugar 11.1 g

INSTANT POT™ CREAMY BUTTERNUT SQUASH

Instant Pot™ Creamy Butternut Squash image

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

Ingredients

1 cup water
1 (3- to 4-lb) butternut squash, quartered and seeds removed
4 tablespoons butter
10 medium fresh sage leaves
1 clove garlic, finely chopped
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 oz (from 8-oz package) cream cheese, cubed and softened
1/4 cup shredded Parmesan cheese

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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Turn Instant Pot to the “Sauté” setting. Add olive oil, and heat until shimmering, about 1 minute. Add squash cubes, and cook, in batches if necessary, stirring occasionally, until golden brown, about 5 minutes. Add 1/4 cup water and place lid on Instant Pot; turn to manual setting with “high-pressure”, making sure the steaming valve is closed. Set to 5 minutes (this will take about 8 minutes to come up to pressure).
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Cut Butternut Squash: Based on our experiments, whole butternut squash cooks most evenly in Instant Pot when cut this way (as shown in photo).
Pressure Cook Butternut Squash: Pour 1 cup (250ml) cold water, then place trivet in Instant Pot. Layer the cut butternut squash on top of trivet (as shown in photos). Lock the lid, then turn Venting Knob to the Sealing Position. Pressure Cook at High Pressure for 8 - 11 minutes, then Quick Release. Open the lid carefully.*Pro Tip: The best cooking time depends on the size of your butternut squash and how tender you like your butternut squash (firm vs. very soft). For reference, a 4lb (1916g) butternut squash with a circumference of 19" will take 9 - 10 minutes (under pressure time) to fully cook in the Instant Pot.
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