Instant Pot® Butternut Squash Breakfast Bowl
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Description
Creamy, rich butternut squash makes a delicious breakfast. Dairy free and grain free!
Ingredients
- 1 cup coconut milk
- 1 medium butternut squash, peeled and cut into large chunks
- 2 tablespoons maple syrup
- 1 tablespoon ground cinnamon
- ½ teaspoon dried rosemary
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 pinch sea salt
- ¼ cup chopped pistachio nuts
- 2 tablespoons cranberry sauce, or to taste
- 1 orange, zested
Directions
- 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 manufacturer's 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 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.
Nutrition Facts
serving: 6 bowls
calories: 229.1 kcal
carbohydrates: 34.8 g
protein: 4.1 g
saturated fat: 7.5 g
sodium: 91.7 mg
fiber: 6 g
sugar: 11.1 g
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