The Forked Spoon · by Jessica Randhawa★ 4.8 (115)
Instant Pot Butternut Squash Recipe
NUTRITION · PER SERVING28M COOK
CAL 13%·PRO 10%
CARBS 68G100% OF CAL
9G FIBER28G SUGAR31G OTHER
FAT 1G2% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Butternut squash cooked quickly in a pressure cooker and dressed with maple syrup, brown sugar, and herbs. Serve mashed or pureed as a tender, naturally sweet side dish.
sideamerican🥘 pressure cooker⚡ microwave🔥 ovendairy freegluten freekosherlow fatveganvegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 butternut squash (halved lengthwise, seeds removed (quartered if necessary))
- 1 cup water
- 1 butternut squash (peeled, seeds removed and chopped into 1-inch cubes)
- salt and black pepper
- maple syrup
- brown sugar
- fresh herbs
At a glance
PER SERVING · TIME 28M
CAL 13%·PRO 10%
CARBS 68G100% OF CAL
9G FIBER28G SUGAR31G OTHER
FAT 1G2% OF CAL
0G SAT1G 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
- 10m
- Cook
- 8m
- Sodium
- 211mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1537mg
- Calcium
- 176mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 211MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.