Breakfast for 6
Instant Pot Butternut Squash
Butternut squash cooks with water in the Instant Pot, then gets finished with butter, brown sugar, herbs, and salt.
$2.09for 4 servings
$0.52 per serving$2.09 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: pressurecookrecipes.com
- 20 minstart to table
- Easydifficulty
- 6servings as written
- $typical cost tier
AmericanVegetarianGluten-freeBudgetBreakfastsInstant PotBack to schoolFall
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Winter squash (butternut, spaghetti)$1.29/lb typical | 2 lb | $2.58Typical price |
| Fresh herbs (cilantro, parsley, basil)$1.49 each typical | 0.25 | $0.37Typical price |
| Total for the servings shown | $3.13 | |
Pantry staples you likely have
Syrups, molasses, powdered sugarSalt and pepperOlive and cooking oil
Not included in the cost.
Ingredients
- 1 butternut squash
- 1 cup cold water
- brown sugar
- kosher salt
- fresh herbs
- olive oil or melted butter
Steps
- Cut the squash in half, scoop out the seeds, and place it on the Instant Pot rack with one cup water.
- Seal the pot and cook on high pressure for eight minutes.
- Let the pressure release naturally for five minutes, then carefully release the remaining pressure.
- Scoop the squash into a bowl and stir in brown sugar, salt, herbs, and olive oil or melted butter.
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