Recipe: Naturally Sweet and Satisfying Butternut Squash
Full of flavor with its own natural sweetness!
Butternut squash doesn’t require much (if anything) to be added to it. When paired with a salad, you have a complete meal that is rich in micronutrients.
While there are many ways to make butternut squash, I find either baking it or cooking in the Instant Pot to be the simplest. Cooking it in the Instant Pot will help it keep the more of the nutrients from the butternut squash intact.
1 Butternut squash, cut in half, lengthwise
Your favorite no-salt seasoning or 1/2 tsp cinnamon
Black pepper to taste
If baking in the oven:
Preheat oven to 350 F or 175 F
Place halves cut side down on a 9″ x 13″ baking dish and sprinkle some water around the sides
Bake until tender, approximately 1 to 1.5 hours
Remove when you can pierce them easily with a fork and add your seasoning
If cooking in the Instant Pot:
Place your trivet or steamer basket into your Instant Pot
Add 1 cup of water and squash
Close lid and set valve to sealing
Set your Instant Pot to manual mode, high pressure for 12 minutes
Once the manual cooking program finishes, wait 5 minutes before you perform a quick release of the pressure.
Carefully remove your squash halves and add your seasoning
Let cool completely if you are going to pack these up and put in the fridge. On your way out the door, you can grab a butternut squash half and one of your pre-prepped salads.