Cinnamon Butternut Squash

This sweet, spiced dish has all the feeling of a dessert, but you’ll feel good knowing it’s a nutritious vegetable. It has a soft, tender texture, and it has iron as well as vitamins A and C. Excerpted from The “I Love My Instant Pot®” Three-Step Recipe Book by Robin Fields. Available where books are sold.

Duration

13 Minutes

Cooking Technique

Pressure Cook

Keywords

13 minutes, 4 servings, and diced into 1" pieces, cook 3 min, cup water, ground cinnamon, instant pot, light brown sugar, melted, nutritious vegetable, packed, prep 10 min, pressure cook, pure maple syrup, salt, salted butter, seeded

Prep Time

10 min

Cook Time

3 min

Servings

4 Servings

Ingredients

1 ( 2-lb ) butternut squash peeled, seeded, and diced into 1" pieces
2 tbsp salted butter, melted
1 tbsp light brown sugar, packed
1 tbsp pure maple syrup
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup water

Instructions

Spray a 6" round baking pan with nonstick cooking spray. Place squash in prepared pan. Pour butter over squash, then sprinkle with brown sugar, maple syrup, cinnamon, and salt. Cover pan tightly with aluminum foil.
Pour water into an Instant Pot® and place the trivet into the pot, then place pan on trivet. Place the lid on the Instant Pot® and click into place to close. Press the Pressure Cook button and adjust the timer to 3 Minutes.
When the timer beeps, let the pressure release naturally for 3 Minutes, then quick-release any remaining pressure until float valve drops. Unlock lid. Gently toss to coat squash in liquid before serving.