Instant Pot™ Creamy Butternut Squash

 


Ingredients

  • 1
    cup water
  • 1
    (3- to 4-lb) butternut squash, quartered and seeds removed
  • 4
    tablespoons butter
  • 10
    medium fresh sage leaves
  • 1
    clove garlic, finely chopped
  • 1
    teaspoon fresh thyme leaves
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon crushed red pepper flakes
  • 4
    oz (from 8-oz package) cream cheese, cubed and softened
  • 1/4
    cup shredded Parmesan cheese

Steps

1 In 6-quart Instant Pot™ insert, place water. Place rack in insert. Place squash on top of rack. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 16 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Place squash on cutting board. Remove rack, and drain off cooking liquid. When cool enough to handle, using spoon, scrape squash from peel. Set aside.


2 Select SAUTE; adjust to normal. Melt butter in insert. Add sage; cook 1 to 2 minutes or until crisp. Using slotted spoon, transfer to paper towel-lined plate.


3 Add garlic, thyme, salt and pepper flakes; cook 30 seconds. Stir in squash; cook 1 to 2 minutes, breaking up with spatula, until smooth. Select CANCEL. Stir in cream cheese and Parmesan cheese; stir until cheese is melted. Top with sage.







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