Coconut Butternut Squash
By :Instant Pot Recipe Collection Cookbook
Print Recipe
Votes: 3
Rating: 4.67
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Butternut Squash
Prep Time 10 minutes
Cook Time 8 minutes
Servings
4-6 servings
Ingredients
  • 1 tbsp butter
  • 1/2 cup chopped onion
  • 1 butternut squash (about 3 pounds), peeled and cut into 1-inch pieces
  • 13 ounces coconut milk 1 can (*Shake vigorously before opening to mix thoroughly)
  • 1-2 tbsp packed brown sugar divided
  • 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
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Butternut Squash
Prep Time 10 minutes
Cook Time 8 minutes
Servings
4-6 servings
Ingredients
  • 1 tbsp butter
  • 1/2 cup chopped onion
  • 1 butternut squash (about 3 pounds), peeled and cut into 1-inch pieces
  • 13 ounces coconut milk 1 can (*Shake vigorously before opening to mix thoroughly)
  • 1-2 tbsp packed brown sugar divided
  • 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
Votes: 3
Rating: 4.67
Rate this recipe!
Instructions
  1. 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.
  2. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 6 minutes.
  3. When cooking is complete, press Cancel and use quick release.
  4. 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.
3 replies
  1. augercl
    augercl says:

    Si vous avez le goût de ressentir l’automne, essayez cette recette. Un dessert, une entrée chaude dans une verrine? Ce plat a sa place avant ou après le plat principal.

  2. LadyRoast
    LadyRoast says:

    Very flavorful. Rich, creamy, sweet and warm. You can taste the butternut. My son said it would be awesome gourmet baby food. Added a bit more onion and ginger.

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