As the leaves start to turn and the crisp autumn air sets in, our thoughts turn to warm, comforting meals that showcase the flavors of the season. One ingredient that’s perfect for this time of year is butternut squash – its sweet, nutty flavor pairs perfectly with a variety of spices and ingredients. And what better way to cook it than with the help of your trusty Instant Pot? In this article, we’ll explore 20 creamy butternut squash Instant Pot recipes that are sure to become new fall favorites.
From classic soups and stews to more adventurous dishes like curry and tacos, these recipes showcase the versatility and flavor of butternut squash. Whether you’re a seasoned Instant Pot user or just looking for some inspiration for your next meal, we’ve got you covered with this list of 20 delicious and easy-to-make recipes.
Instant Pot Butternut Squash Soup
A comforting and flavorful soup perfect for a cozy evening. This Instant Pot recipe yields a smooth, creamy, and deliciously spiced butternut squash soup.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, coriander, paprika, salt, and pepper. Cook for 1 minute.
4. Add the chopped butternut squash, broth, and heavy cream (if using). Close the lid and set the valve to “Sealing”.
5. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 10 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Cooking Time: 20-25 minutes
Creamy Butternut Squash Risotto
This rich and comforting risotto is a perfect autumnal treat, featuring roasted butternut squash and creamy Arborio rice. With its subtle sweetness and nutty flavor, this dish is sure to become a new favorite.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 4 cups vegetable or chicken broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45-50 minutes, or until tender.
2. In a large skillet, heat olive oil over medium. Add onion and cook until translucent, about 5 minutes.
3. Add garlic, Arborio rice, and white wine (if using); cook, stirring constantly, for 1-2 minutes.
4. Add warmed broth, 1/2 cup at a time, stirring continuously, until the rice is creamy and cooked, about 20-25 minutes.
5. Stir in roasted butternut squash, butter, and Parmesan cheese. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 45-50 minutes (including roasting time)
Butternut Squash and Chicken Curry
This comforting curry is a perfect blend of sweet and savory flavors, made with tender chicken, roasted butternut squash, and aromatic spices. Serve it over fluffy basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash cubes with a drizzle of oil, salt, and pepper for 30 minutes.
3. In a large pan, cook the chicken and onions in oil until browned. Add garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes.
4. Add roasted squash, diced tomatoes, and chicken broth to the pan. Season with salt and pepper.
5. Simmer the curry for 15-20 minutes or until the chicken is cooked through and the sauce has thickened.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: 45-50 minutes
Instant Pot Butternut Squash Mac and Cheese
Instant Pot Butternut Squash Mac and Cheese: A Creamy Twist on a Classic Comfort Food!
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 8 oz macaroni
– 2 cups chicken broth
– 1 cup milk
– 2 tbsp butter
– 1/2 cup all-purpose flour
– 1 tsp salt
– 1/4 tsp black pepper
– 2 cups shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the cubed butternut squash and cook until tender, about 5 minutes.
3. Add the macaroni, chicken broth, milk, flour, salt, and pepper to the pot. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” button and adjust the cooking time to 6 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
6. Stir in the cheddar and Parmesan cheese until melted and smooth.
Cooking Time: 16-18 minutes
Butternut Squash and Lentil Stew
This recipe combines the comforting flavors of butternut squash and lentils with aromatic spices, making it a perfect meal for a chilly day. This stew is also packed with nutrients, thanks to the rich source of fiber and vitamins from the vegetables.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add the butternut squash and lentils. Pour in the vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the squash is tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Spiced Butternut Squash Instant Pot Chili
Warm up with a hearty and flavorful chili that combines the sweetness of butternut squash with the spices of autumn. This recipe is perfect for a cozy night in or a quick meal prep option.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 1 cup vegetable broth
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the onion until softened, about 3 minutes.
2. Add the garlic, cumin, smoked paprika, and chili powder. Cook for an additional minute.
3. Add the butternut squash, black beans, diced tomatoes, vegetable broth, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before opening.
Cooking Time: 20 minutes (including pressure release)
Butternut Squash and Sage Pasta Sauce
This rich and creamy pasta sauce is the perfect blend of seasonal flavors, featuring roasted butternut squash and aromatic sage. It’s a delicious twist on traditional tomato sauces, ideal for fall and winter meals.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1/4 cup chopped fresh sage
– 1/2 cup vegetable broth
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 8 oz pasta of your choice
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45-50 minutes, or until tender.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Scoop out roasted squash flesh and add it to the skillet with vegetable broth, Parmesan cheese, salt, and pepper. Stir until smooth.
4. Add chopped sage and stir well. Simmer sauce for 10-15 minutes or until heated through.
5. Cook pasta according to package instructions. Serve with butternut squash and sage pasta sauce.
Cooking Time: Approximately 1 hour
Instant Pot Butternut Squash and Apple Soup
This recipe combines the sweetness of butternut squash and apples with the savory flavors of onions and spices, all pressure-cooked to perfection in your Instant Pot. A perfect blend for a chilly fall or winter evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 apples, peeled and chopped (any variety)
– 1 large onion, chopped
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– 1 tsp ground cinnamon
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on your Instant Pot and melt 2 tbsp of butter.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add cubed butternut squash, apples, chicken broth, cinnamon, salt, and pepper. Stir to combine.
4. Close the lid, making sure the valve is set to “Sealing”. Press “Manual” or “Pressure Cook” and set cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Use an immersion blender to puree the soup until smooth (or let it cool and blend in a blender).
7. If desired, stir in heavy cream or half-and-half to add richness.
Cooking Time: 15-20 minutes
Butternut Squash and Coconut Milk Curry
This recipe combines the natural sweetness of butternut squash with the creamy richness of coconut milk, all wrapped up in a fragrant curry sauce. Perfect for a cozy night in or as a unique addition to your meal rotation.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1/2 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for about 45 minutes, or until tender.
2. In a large pan, sauté onions, garlic, and ginger in a little oil until softened.
3. Add cumin, curry powder, and turmeric. Cook for 1 minute.
4. Add roasted squash, coconut milk, salt, and pepper. Simmer for 15-20 minutes or until the sauce thickens slightly.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: Approximately 1 hour and 10 minutes.
Instant Pot Butternut Squash Mash
Transform canned butternut squash into a smooth and creamy side dish with this simple recipe, perfect for busy weeknights or special occasions.
Ingredients:
– 1 can (15 oz) butternut squash
– 1/4 cup heavy cream or half-and-half
– 2 tablespoons butter
– Salt and pepper to taste
– Optional: brown sugar, nutmeg, or cinnamon for added flavor
Instructions:
1. Add the canned butternut squash, heavy cream or half-and-half, and butter to the Instant Pot.
2. Close the lid and make sure the valve is set to “sealing”.
3. Cook on high pressure for 5 minutes, followed by a 10-minute natural release.
4. Open the valve and quick-release any remaining steam.
5. Mash the squash with a fork or potato masher until smooth.
6. Season with salt and pepper to taste. If desired, add brown sugar, nutmeg, or cinnamon for extra flavor.
7. Serve hot and enjoy!
Cooking Time: 15 minutes (includes natural release)
Butternut Squash and Black Bean Tacos
This recipe combines the natural sweetness of roasted butternut squash with the savory flavor of black beans, all wrapped up in a crispy taco shell. The result is a deliciously unique and nutritious meal that’s perfect for any occasion.
Ingredients:
– 1 medium butternut squash
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. In a large skillet, sauté the onion and garlic until softened.
4. Add the black beans, cumin, salt, and pepper to the skillet. Cook for 2-3 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the squash and bean mixture onto a tortilla.
Cooking Time: Approximately 1 hour
Instant Pot Butternut Squash and Quinoa Pilaf
A flavorful and nutritious one-pot dish that combines the natural sweetness of butternut squash with the nutty goodness of quinoa. This recipe is perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 cup quinoa, rinsed and drained
– 4 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: chopped fresh herbs (such as parsley or cilantro) for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chopped onion and cook until translucent.
3. Add the garlic, butternut squash, quinoa, water or broth, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Fluff the quinoa with a fork and serve hot, garnished with fresh herbs if desired.
Cooking Time: 20 minutes (including natural pressure release)
Butternut Squash and Chickpea Stew
Warm Up with a Delicious Butternut Squash and Chickpea Stew!
This hearty stew is perfect for a chilly evening, combining the natural sweetness of butternut squash with the earthy flavor of chickpeas. Aromatic spices add depth to this comforting dish.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper (optional)
– Salt and black pepper, to taste
– 4 cups vegetable broth
– 1 can diced tomatoes (14.5 oz)
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. In a large pot, sauté onions and garlic until softened.
4. Add cumin, paprika, cinnamon, and cayenne pepper (if using); cook for 1 minute.
5. Add chickpeas, vegetable broth, diced tomatoes, and squash. Bring to a boil, then simmer for 30-40 minutes or until the squash is tender.
Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 40-50 minutes
Instant Pot Butternut Squash and Sausage Pasta
This comforting recipe combines the sweetness of roasted butternut squash with the savory flavor of sausage, all wrapped up in a rich and creamy pasta dish. Perfect for a cozy weeknight dinner.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 lb sweet Italian sausage, casings removed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup chicken broth
– 1 tsp dried basil
– Salt and pepper to taste
– 8 oz pasta of your choice (e.g. pappardelle or fettuccine)
– Grated Parmesan cheese (optional)
Instructions:
1. Press “Saute” on the Instant Pot and cook sausage, breaking it up with a spoon, until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add squash, tomatoes, chicken broth, basil, salt, and pepper. Stir to combine.
4. Close the lid and set valve to “Sealing”. Cook on high pressure for 10 minutes.
5. Quick-release pressure. Open the lid and add pasta. Stir to combine.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 15-20 minutes (including pressurization time)
Butternut Squash and Spinach Dal
This recipe combines the comfort of roasted butternut squash with the nutritious goodness of spinach dal, making for a satisfying and healthy meal. Perfect for a chilly evening or as a side dish.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cups fresh spinach leaves
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– 1 tsp ground cumin
– 1 tsp ground coriander
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Drizzle with 1 tablespoon olive oil, season with salt and pepper.
4. Roast the squash for 45 minutes or until tender.
5. In a large pot, sauté the chopped onion and minced garlic until softened.
6. Add the canned diced tomatoes, vegetable broth, cumin, coriander, salt, and pepper. Stir well.
7. Add the roasted butternut squash to the pot, then stir in the fresh spinach leaves.
8. Simmer for 10-15 minutes or until the flavors have melded together.
Cooking Time: 1 hour 15 minutes
Instant Pot Butternut Squash and Pear Soup
Cozy up with a warm and comforting bowl of Instant Pot Butternut Squash and Pear Soup. This sweet and savory recipe is perfect for a chilly fall or winter evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 ripe pear, peeled, cored, and diced
– 4 cups chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: heavy cream or coconut cream for a creamy topping
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 2 tablespoons of butter.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the cubed butternut squash, diced pear, chicken broth, garlic, cumin, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
6. Use an immersion blender to puree the soup until smooth. Alternatively, allow it to cool and blend in a blender.
Cooking Time: 20-25 minutes (including pressure release)
Butternut Squash and Kale Stew
This hearty stew is a perfect blend of fall flavors, featuring roasted butternut squash and tender kale in a rich vegetable broth.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups kale leaves, stems removed and discarded, leaves coarsely chopped
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 4 cups vegetable broth
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
3. In a large pot, sauté the onion, garlic, carrots, and celery in the remaining 1 tablespoon olive oil over medium heat until the vegetables are tender.
4. Add the roasted squash, kale, vegetable broth, salt, and pepper to the pot. Bring to a simmer.
5. Reduce heat to low and let stew cook for 20-25 minutes, or until the flavors have melded together.
Cooking Time: 50-60 minutes
Instant Pot Butternut Squash and Bacon Risotto
This Instant Pot recipe combines the comfort of risotto with the sweetness of roasted butternut squash and the smokiness of crispy bacon. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 6 slices of bacon, diced
– 2 cups Arborio rice
– 4 cups chicken broth, warmed
– 1/4 cup white wine (optional)
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese, for serving
Instructions:
1. Preheat Instant Pot to “Saute” mode. Cook bacon until crispy, then remove from pot.
2. Add olive oil, onion, and garlic; cook until softened.
3. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
4. Add warmed chicken broth, one cup at a time, stirring after each addition.
5. After 4 cups of broth, add roasted butternut squash (roasted according to package instructions).
6. Season with salt and pepper to taste.
7. Serve hot, topped with crispy bacon and grated Parmesan cheese.
Cooking Time: 20-25 minutes
Butternut Squash and Red Lentil Soup
Warm up with this hearty and comforting Butternut Squash and Red Lentil Soup, perfect for a chilly evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup red lentils, rinsed and drained
– 4 cups vegetable broth
– 1 can diced tomatoes
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45 minutes, or until tender.
4. In a large pot, sauté the onion and garlic until softened.
5. Add the roasted squash, lentils, vegetable broth, diced tomatoes, and cumin to the pot.
6. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: Approximately 1 hour 15 minutes
Instant Pot Butternut Squash and Pumpkin Bisque
Get ready to cozy up with a warm and comforting bowl of creamy butternut squash and pumpkin bisque, cooked to perfection in your Instant Pot. This recipe is perfect for a chilly fall or winter evening.
Ingredients:
– 1 small butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 small sugar pumpkin (about 1 lb), peeled, seeded, and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream
Instructions:
1. Press the “Saute” button on the Instant Pot and melt butter. Add onion and garlic; cook until softened, about 3 minutes.
2. Add squash, pumpkin, cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
3. Pour in broth and heavy cream. Close lid and set valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 10 minutes.
4. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
Serve warm, garnished with chopped fresh herbs or a dollop of sour cream, if desired.
Summary
Get ready to fall in love with these creamy butternut squash Instant Pot recipes! From comforting soups and risottos to hearty stews and curries, there’s something for everyone. Try your hand at classic butternut squash soup or mix things up with sweet and savory combinations like apple soup or black bean tacos. These quick and easy recipes use the power of the Instant Pot to bring out the natural sweetness in butternut squash, making them perfect for a chilly fall evening.
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