Instant Pot® Butternut Squash Breakfast Bowl recipe
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Ingredients
- 1 cup coconut milk 1 medium butternut squash, peeled and cut into large chunks 2 tablespoons maple syrup 1 tablespoon ground cinnamon ½ teaspoon dried rosemary ½ teaspoon ground ginger ¼ teaspoon ground nutmeg 1 pinch sea salt ¼ cup chopped pistachio nuts 2 tablespoons cranberry sauce, or to taste 1 orange, zested
Nutrition Info
- 229.1 caloriescarbohydrate: 34.8 gcholesterol: : -fat: 10.8 gfiber: 6 gprotein: 4.1 gsaturatedFat: 7.5 gservingSize: -sodium: 91.7 mgsugar: 11.1 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Butternut Squash Breakfast Bowl
Directions
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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.
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.