Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

prep:
10 mins
cook:
16 mins
additional:
5 mins
total:
31 mins
Servings:
6
Yield:
6 bowls
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For Topping:

Directions

Instructions Checklist
  • 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.

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  • 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

229 calories; protein 4.1g; carbohydrates 34.8g; fat 10.8g; sodium 91.7mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/19/2018
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. Read More
(1)