INGREDIENTS:
- 1 butternut squash, make sure it fits in the instapot
- 1 cup of water
METHOD:
Add the trivet rack to the (6-8 quart) pressure cooker & pour the cup of water into the pot. Next, place the butternut squash on it.
Make sure you have the pressure release valve set to the “Sealing” option. Set the timer to Manual for 25 minutes on high pressure.
Once the timer goes off, let the pressure “Release” come down for about 5-10 minutes & then remove the lid.
Once it cools, remove the squash, peel it if needed, cut, scoop the seeds & eat right away, or store it in the fridge for a few days/freeze for a few months. Make soups, roast it more, mash it, add it to bowls, salads, or enjoy it any other way you like to.
Vegan Yoga Momma 