Cinnamon Maple Mashed Butternut Squash
Mashed butternut squash has become my family’s favorite way to have this beautiful brightly colored vegetable. Cooked in a pressure cooker, it takes no time for it to be ready and the buttery smooth texture and mildly sweet flavor pairs perfectly with savory main dishes. Pick it up when you find it on sale and it can be stored without refrigeration for a couple of months.
Ingredients:
1 butternut squash, 1 inch cubes
1 tsp cinnamon
1/2 tbsp butter
1/2 tsp salt
1 tbsp maple syrup
Directions:
- Cut top and end off and then cut in half width wise right above the bottom bulbed part of the squash. Peel each half. Cut both parts in half, scooping seeds out of the bulbed part, and cut each half in quarters. Chop into 1 inch cubes. The seeds can be set aside for roasting just as you would pumpkin seeds.
- Add 1/2 cup of water to instant pot and place in steamer basket. Add squash to steamer basket. Cook on high pressure for 5 mins, and natural release for 5 mins.
- Carefully add steamed squash to mixing bowl with cinnamon, salt, butter, and maple syrup. Mash and serve.
