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Thursday, May 19, 2022

Recipe: Instant Pot® Butternut Squash Breakfast Bowl

Creamy, rich butternut squash makes a delicious breakfast. Dairy free and grain free

Instant Pot® Butternut Squash Breakfast Bowl Ingredients

  • 1 cup coconut milk

  • 1 medium butternut squash, peeled and cut into large chunks

  • 2 tablespoons maple syrup

  • 1 tablespoon ground cinnamon

  • teaspoon dried rosemary

  • teaspoon ground ginger

  • teaspoon ground nutmeg

  • 1 pinch sea salt

  • cup chopped pistachio nuts

  • 2 tablespoons cranberry sauce, or to taste

  • 1 orange, zested

How to Make Instant Pot® Butternut Squash Breakfast Bowl

  1. Place 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 manufacturers instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure carefully using the quick-release method according to manufacturers 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.

Instant Pot® Butternut Squash Breakfast Bowl Nutritions

  • Calories: 229.1 calories

  • Carbohydrate: 34.8 g

  • Cholesterol:

  • Fat: 10.8 g

  • Fiber: 6 g

  • Protein: 4.1 g

  • SaturatedFat: 7.5 g

  • ServingSize:

  • Sodium: 91.7 mg

  • Sugar: 11.1 g

  • TransFat:

  • UnsaturatedFat:

Instant Pot® Butternut Squash Breakfast Bowl Reviews

  • Very good. You can do it with or without the cranberry (I actually used a strawberry/cranberry jam) depending on whether you want savory or sweet. Also, I used 1 tsp cinnamon, not 1 tbsp which seems like way too much.

Source: Instant Pot® Butternut Squash Breakfast Bowl

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