Instant Pot® Butternut Squash Breakfast Bowl
Creamy, rich butternut squash makes a delicious breakfast. Dairy free and grain free!
- Serves: 6 persons
- 1cup coconut milk
- 1medium butternut squash, peeled and cut into large chunks
- 2tablespoons maple syrup
- 1tablespoon ground cinnamon
- ½teaspoon dried rosemary
- ½teaspoon ground ginger
- ¼teaspoon ground nutmeg
- 1pinch sea salt
- ¼cup chopped pistachio nuts
- 2tablespoons cranberry sauce, or to taste
- 1orange, zested
Step 1Place coconut milk, squash, maple syrup, cinnamon, rosemary, ginger, nutmeg, and salt, in that order, in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Step 2Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use an immersion blender or hand mixer to blend mixture. Divide among bowls and top with pistachios, cranberry sauce, and orange zest.