Roasted Butternut Squash With Your Pressure Cooker
Cozy cinnamon and brown sugar glazed butternut squash made easy in the pressure cooker for perfect tender pull, then roasted till golden, dressed with crunchy walnuts or pecans — your favorite fall flavor side dish!
Equipment
- 1 Pressure cooker with float valve
- 1 Mixing bowl Large
- 1 Baking sheet lined with parchment paper
Ingredients
Main ingredients
- 0.25 cup light brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon all spice
- 0.25 teaspoon kosher salt
- 4 tablespoons unsalted butter melted
- 1 medium butternut squash about 3 pounds, cubed
- 1 cup walnuts or pecans coarsely chopped
Instructions
Instructions
- Cube your butternut squash into about 1 to 1 ½ inch pieces.
- In a large bowl, mix melted butter, brown sugar, cinnamon, all spice, and salt until smooth and fragrant.
- Toss squash cubes in the mixture to coat evenly.
- Line pressure cooker pot with parchment paper or trivet. Add the coated squash in a single layer.
- Seal the lid, set to HIGH pressure, and cook for 5 minutes. Quick release when done.
- Spread cooked squash on a parchment-lined baking sheet. Top with nuts.
- Roast in 400°F oven for 5–10 minutes until golden and caramelized.
Notes
To make prep faster, use pre-cubed squash. Add nuts last during roasting to prevent burning. Store leftovers in fridge up to 4 days.