Instapot Butternut Squash

 We love butternut squash prepared in the instapot.

Butternut Squash in the Instant pot

1 Butternut squash

Butter

Brown sugar

Salt and pepper

Cut the Squash in half and take out the seeds.  In the seed hole, put a chunk of butter and fill it with brown sugar.  Sprinkle with salt and pepper.

Put the halves in the instant pot and add 1 1/2 cups water.  Pressure cook for 10-12 minutes and let steam release naturally.

Take the squash out.  When it is cool enough to handle, scoop the squash out of the rind.  Mash with a potato masher.  Taste and add more butter, brown sugar, salt, and pepper if desired.

Butternut Squash Mac-n-Cheese

My kids loved this but still don't know they were eating squash instead of cheese.

Ingredients:

• 1 lb. sea shell noodles, uncooked
• 3-4 cups cubed butternut squash, peeled and de-seeded
• 2 tablespoons butter
• ½ cup vegetable broth
• ¾ cup milk
• 1 and ¼ cup cheese, I used medium cheddar
• Salt and pepper
• 1 teaspoon paprika
• Optional: fresh parsley

Directions:

1. Cook macaroni according to package directions. Drain and set aside.
2. Heat the butter in a skillet over medium low heat.
3. Meanwhile, peel the butternut squash and remove the seeds. Cut into large chunks.
4. Boil the squash until completely tender and then drain. OR if you have a pressure cooker cook on low pressure for 5 minutes with the vegetable broth, using quick release. Then place the squash in the blender with the butter, lots of salt, pepper, broth, paprika, and milk.
5. Pulse until smooth.
6. Pour the sauce over the cooked noodles and add the cheese. Stir until melted.
7. Add more salt and pepper to taste.
8. Serve with parsley if desired.