Coconut Butternut Squash

By: Publications International

Coconut Butternut Squash
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 4-6 servings, butter, butternut squash, chopped onion, coconut milk, contributed, cook 8 min, easy, grated fresh ginger, ground allspice, ground cinnamon, ground nutmeg, lemon juice, main course, modern, packed brown sugar, plant-based, prep 10 min, pressure cook, Publications International, salt, sauté, vegan, vegetarian

prep icon Prep Time
10 min
cook icon Cook Time
8 min

serving icon Servings
4-6 servings
Ingredients
  • 1 tbsp butter
  • 1/2 cup chopped onion
  • 1 butternut squash
  • 13 ounces coconut milk
  • 1-2 tbsp packed brown sugar
  • 1 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 2 tsp grated fresh ginger
  • 2 tsp lemon juice
Instructions
  • Press Sauté; melt butter in Instant Pot®. Add onion; cook and stir 2 minutes. Add squash, coconut milk, 1 tablespoon brown sugar, salt, cinnamon, nutmeg and allspice; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 6 minutes.
  • When cooking is complete, press Cancel and use quick release.
  • Stir ginger into squash mixture. Use immersion blender to blend squash until smooth. (Or process in food processor or blender.) Stir in lemon juice. Sprinkle individual servings with remaining 1 tablespoon brown sugar, if desired.
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