Spinach Artichoke Dip
Cinnamon Butternut Squash
| By : |
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.
| Prep Time | 10 Minutes |
| Cook Time | 3 Minutes |
| Servings |
4 Servings
|
Ingredients
- 1 (2-pound) butternut squash peeled, seeded, and diced into 1" pieces
- 2 tablespoons salted butter melted
- 1 tablespoon light brown sugar packed
- 1 tablespoon pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup Water
Ingredients
|
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.
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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