Cranberry sauce and pistachios top this fancy-tasting but easy breakfast bowl of pureed butternut squash cooked with coconut milk and fall spices in an Instant Pot.
Preparation Time
10 mins
Cooking Time
16 mins
Total Time
26 mins
Calories
229 Calories
Recipe Instructions
Step 1
Place coconut milk, squash, maple syrup, cinnamon, rosemary, ginger, nutmeg, and salt, in that order, in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Step 2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use an immersion blender or hand mixer to blend mixture. Divide among bowls and top with pistachios, cranberry sauce, and orange zest.
Ingredients
1 tablespoon ground cinnamon
1 cup coconut milk
1 orange, zested
2 tablespoons maple syrup
1 pinch sea salt
1 medium butternut squash, peeled and cut into large chunks