Recipe Details
Ingredients
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1mediumbutternut squash – peeled, seeded, and cubed
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3cupswater, divided
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1tablespoonolive oil
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1mediumonion, chopped
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2clovesgarlic, minced
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1pinchdried oregano, or to taste
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1pinchcrushed red pepper, or to taste
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salt and ground black pepper to taste
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½cupgrated Parmesan cheese
Cooking Directions
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Combine butternut squash and 2 cups water 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 5 minutes. Allow 10 to 15 minutes for pressure to build.
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While squash is cooking, heat oil in a medium saucepan over medium heat; stir in onion and garlic. Sauté until onion has softened and turned translucent, about 5 minutes. Stir in oregano, crushed red pepper, salt, and pepper; set skillet aside.
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Release pressure carefully from the pressure cooker using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
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Add squash into the skillet with onion-garlic mixture. Add remaining 1 cup water and mash until mixture is a smooth liquid.
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Bring to a simmer and cook, uncovered, until sauce has thickened, 15 to 20 minutes. Add Parmesan cheese and adjust seasonings.
Recipe Tip
Just about any other kind of squash (including pumpkin) can be substituted for butternut squash.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories58 | |
| % Daily Value * | |
| Total Fat 3g |
4% |
| Saturated Fat 1g |
6% |
| Cholesterol 5mg |
2% |
| Sodium 118mg |
5% |
| Total Carbohydrate 5g |
2% |
| Dietary Fiber 1g |
4% |
| Total Sugars 1g |
|
| Protein 2g |
4% |
| Vitamin C 5mg |
5% |
| Calcium 71mg |
5% |
| Iron 0mg |
1% |
| Potassium 107mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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