Cinnamon Butternut Squash


  • 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
  • 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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