However, using my instant pot electric pressure cooker to cook the squash makes the process so much easier! I can make it on a weeknight now! It's healthy, delicious and now easy.
~2lb butternut squash
3/4 cup heavy cream
32 oz low sodium chicken broth, divided
1/4 tsp pepper
1/4 tsp sea salt
1/4 tsp nutmeg
1/4 tsp cinnamon
6 qt instant pot electric pressure cooker
Immersion blender (I have this one) or you can use a food processor, but an immersion blender will make it easier
Cut your squash into fourths, so it will fit in your pressure cooker and cook more easily. Remove the seeds. Pour one cup of water into your pressure cooker pot and place your trivet in the bottom, place squash on top. Close top and close vent. Pressure cook on manual high for 12 minutes. When cooking time is completed quick release the pressure.
|Squash ready for cooking|
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