13 minutes4 servingsand diced into 1" pieces

Cinnamon Butternut Squash

By Robin Fields

4 Servings

13 Minutes

Recipe Details

Prep Time: 10 min

Cook Time: 3 min

Total Time: 13 Minutes

Cooking Technique: Pressure Cook

Yield: 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

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.

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.

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About the chef

Robin Fields

Robin Fields is an experienced food blogger, air fryer user, and recipe developer who specializes in creating quick and easy recipes that have minimal ingredients and maximum flavor. She lives in Missouri with her husband and two young children.

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