Coconut Butternut Squash
Servings Prep Time
4-6servings 10minutes
Cook Time
8minutes
Servings Prep Time
4-6servings 10minutes
Cook Time
8minutes
Ingredients
  • 1tbsp butter
  • 1/2cup chopped onion
  • 1 butternut squash(about 3 pounds), peeled and cut into 1-inch pieces
  • 13ounces coconut milk1 can (*Shake vigorously before opening to mix thoroughly)
  • 1-2tbsp packed brown sugardivided
  • 1 1/4tsp salt
  • 1/2tsp ground cinnamon
  • 1/4tsp ground nutmeg
  • 1/4tsp ground allspice
  • 2tsp grated fresh ginger
  • 2tsp lemon juice
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.