Foodie Crush · by Heidi Larsen★ 4.8 (38)
How to Cook Instant Pot Butternut Squash
NUTRITION · PER SERVING10M COOK
CAL 4%·PRO 4%
CARBS 20G100% OF CAL
4G FIBER0G ADDED4G INTRINSIC12G OTHER4G TOTAL SUGAR
FAT 0G4% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender butternut squash cooked in an instant pot until soft. A quick and versatile side that can be served alone or used in other recipes.
sideamerican🥘 pressure cookerdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 2 1/2 pound butternut squash, cut into 1-inch cubes (, (about 6 cups))
- 1 cup water
- 1 teaspoon kosher salt
At a glance
PER SERVING · TIME 10M
CAL 4%·PRO 4%
CARBS 20G100% OF CAL
4G FIBER0G ADDED4G INTRINSIC12G OTHER4G TOTAL SUGAR
FAT 0G4% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 295mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 622mg
- Calcium
- 42mg
- Iron
- 0.40mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 295MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.