adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Instant Pot™ Creamy Butternut Squash
Instant Pot™ Creamy Butternut Squash
0 Likes
Prep Time:
20 minutes
Total Time:
1 hour 5 minutes
Effortlessly transform tough butternut squash into tender perfection in minutes. Crispy sage and savory garlic infuse buttery goodness for a flavorful fall side dish that beats mashed potatoes.
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
Instructions:
  • Place water in the 6-quart Instant Pot™ insert. Place the rack in the insert and position the squash on top of the rack. Close the lid tightly and set the pressure valve to SEALING. Cook on high pressure using the MANUAL setting for 16 minutes. Turn off the Instant Pot™ by selecting CANCEL, then carefully release the pressure by setting the pressure valve to VENTING. Transfer the cooked squash to a cutting board and carefully remove the rack, draining off any excess liquid. Once the squash is cool enough to handle, use a spoon to remove it from the peel. Set aside for later use.
  • Choose the SAUTE setting and set it to normal heat. Melt butter in the cooking pot. Add sage and cook for 1 to 2 minutes until crispy. Remove sage using a slotted spoon and place on a paper towel-lined plate.
  • Saute garlic, thyme, salt, and pepper flakes for 30 seconds. Add squash and cook for 1 to 2 minutes, breaking it up with a spatula until smooth. Turn off heat. Stir in cream cheese and Parmesan until melted. Garnish with fresh sage.

Similar Recipes