Instant Pot Squash Medley
Space-saving side dish for the holidays, using a countertop pressure cooker! This medley combines butternut squash with sweet potatoes and an apple for the ultimate harvest flavor.
- Prep Time: 10
- Cook Time: 5
- Total Time: 25
- Yield: 4-6
- Category: Side Dish
- Method: Instant Pot
- Diet: Vegetarian
Ingredients
1 tablespoon coconut oil, melted
2 tablespoons maple syrup
3/4 teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon nutmeg (optional)
1 butternut squash, peeled & cubed (approx. 3 cups)
1 large (2 small/medium) sweet potato, peeled & cubed
1 large apple (2 small/medium), peeled & cubed
1/2 red onion, diced (optional)
1.5 cups water for the Instant Pot
Instructions
Melt the coconut oil over med heat and set aside.
Peel and cube the squash and potato- should be small 1/2″ cubes.
Peel and cube the apple – keep these on the larger size (1″+), as they cook much quicker!
Toss together all of the ingredients in a heat-safe dish.
Pour water into the removable stainless steel insert of your Instant Pot
Place trivet over the water, followed by the medley dish.
Set to MANUAL/PRESSURE COOK, high pressure, for 5 minutes.
Once the cooking time has been completed, allow a full natural pressure release.
Pour the casserole into a serving dish and top with chopped pecans.
Notes
Make this recipe in a slowcooker! Cook for 3 hours on High.
Try it with brussels sprouts!
Find it online: https://driftwoodcorner.net/instant-pot-squash-medley/