50+ Quick And Easy Winter Squash Instant Pot Recipes For This Season

As the temperatures drop and winter sets in, there’s no better way to embrace the season than with the warm, hearty flavors of winter squash.

Whether it’s the rich sweetness of butternut squash, the nutty undertones of acorn squash, or the delicate strands of spaghetti squash, these versatile ingredients offer endless culinary possibilities.

With the Instant Pot, cooking winter squash has never been easier or quicker, allowing you to whip up comforting dishes in no time.

In this blog, we’ll explore 50+ delicious Instant Pot recipes that showcase the unique flavors and textures of winter squash. From soups and stews to sides and mains, these recipes are perfect for family dinners, holiday feasts, or meal prep throughout the week.

Packed with nutrients and vibrant colors, winter squash not only adds depth to your meals but also warms your soul on the coldest of days.

So, let’s dive into this collection of recipes that will make your winter cooking both satisfying and simple!

50+ Quick And Easy Winter Squash Instant Pot Recipes For This Season

Winter squash is more than just a seasonal ingredient; it’s a culinary treasure that brings warmth, nutrition, and flavor to our tables. With the Instant Pot, you can easily create an array of dishes that highlight the unique characteristics of each squash variety.

From creamy soups to hearty casseroles, the possibilities are truly endless.

As you experiment with these 50+ winter squash Instant Pot recipes, you’ll discover how easy it is to incorporate wholesome ingredients into your meals while saving time in the kitchen.

Embrace the flavors of winter, gather your loved ones around the table, and enjoy the delicious, nourishing meals that await you.

Here’s to cozy nights filled with the warmth of home-cooked goodness and the vibrant taste of winter squash!

Butternut Squash Risotto

This creamy butternut squash risotto combines the sweetness of roasted butternut squash with the richness of Arborio rice, creating a comforting dish that’s perfect for winter evenings. The Instant Pot simplifies the cooking process, ensuring perfectly cooked risotto without the need for constant stirring. Finished with Parmesan cheese and fresh herbs, this dish is both elegant and satisfying.

Ingredients:

• 1 cup Arborio rice
• 1 medium butternut squash, peeled and diced (about 2 cups)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley or sage for garnish

Instructions:

1. Sauté Aromatics: Turn the Instant Pot to sauté mode. Add olive oil, chopped onion, and minced garlic. Sauté for about 3-4 minutes, until the onion is translucent.
2. Add Squash and Rice: Stir in the diced butternut squash and Arborio rice, cooking for an additional 2 minutes.
3. Deglaze with Wine: If using, pour in the white wine, scraping any browned bits off the bottom of the pot. Allow it to simmer for about 1-2 minutes until slightly reduced.
4. Pressure Cook: Add the vegetable broth, salt, and pepper. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Once done, let the pressure release naturally for 10 minutes before doing a quick release for any remaining pressure.
5. Finish the Risotto: Open the lid and stir in the Parmesan cheese. Adjust seasoning as needed. If the risotto is too thick, add a splash of broth or water to reach your desired consistency.
6. Serve: Garnish with fresh herbs and additional Parmesan if desired. Enjoy warm!

This Butternut Squash Risotto is a delightful and comforting dish that epitomizes the flavors of winter. The Instant Pot makes this traditionally labor-intensive meal incredibly easy, allowing you to enjoy a creamy, flavorful risotto without the fuss. Perfect as a standalone meal or as a side dish for roasted meats, this risotto will surely impress your family and friends.

Spicy Winter Squash Soup

Warm up with a bowl of spicy winter squash soup, where the natural sweetness of squash meets the heat of spices. This soup is not only nourishing but also incredibly easy to prepare in the Instant Pot, allowing the flavors to meld beautifully in no time. Garnished with a swirl of coconut cream and fresh herbs, it’s a perfect winter warmer.

Ingredients:

• 2 cups winter squash (such as acorn or pumpkin), peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro or pumpkin seeds for garnish

Instructions:

1. Sauté the Base: Set the Instant Pot to sauté mode. Add olive oil, chopped onion, and minced garlic. Cook for 3-4 minutes until softened.
2. Add Squash and Spices: Stir in the cubed winter squash, curry powder, cumin, cayenne pepper, salt, and pepper. Sauté for an additional 2 minutes to toast the spices.
3. Pressure Cook: Pour in the vegetable broth and stir. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Allow for a natural release of pressure.
4. Blend the Soup: After the pressure has released, use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches. Stir in the coconut milk.
5. Serve: Ladle the soup into bowls and garnish with fresh cilantro or pumpkin seeds. Enjoy warm!

This Spicy Winter Squash Soup is a warm and vibrant addition to your winter repertoire. The combination of spices elevates the natural sweetness of the squash, while the creamy coconut milk adds richness. Not only is this soup comforting, but it’s also packed with nutrients, making it an ideal choice for chilly nights. Serve it as a starter or pair it with crusty bread for a fulfilling meal.

Maple-Glazed Acorn Squash

This maple-glazed acorn squash recipe highlights the nutty flavor of acorn squash, enhanced by a sweet and savory glaze. Cooking it in the Instant Pot allows the squash to become tender and caramelized, resulting in a dish that’s both simple and sophisticated. Perfect as a side dish for holiday meals or a unique vegetarian main course, this recipe will add a touch of warmth to your winter dining.

Ingredients:

• 2 medium acorn squash, halved and seeds removed
• 1/4 cup maple syrup
• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• Chopped pecans or walnuts for garnish

Instructions:

1. Prepare Squash: Cut the acorn squash in half and scoop out the seeds. Lightly brush the cut sides with olive oil and sprinkle with salt and pepper.
2. Make the Glaze: In a small bowl, mix together the maple syrup, cinnamon, and nutmeg.
3. Pressure Cook: Place the squash halves cut side up on the trivet inside the Instant Pot. Pour 1 cup of water into the pot. Brush the glaze over the cut sides of the squash. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Quick Release: Once cooking is complete, carefully do a quick release of the pressure.
5. Caramelize: Optionally, to caramelize the glaze, place the squash under the broiler for 2-3 minutes after pressure cooking, watching closely to avoid burning.
6. Serve: Garnish with chopped nuts and serve warm.

This Maple-Glazed Acorn Squash is an easy yet impressive dish that brings a touch of sweetness to your winter meals. The Instant Pot method ensures perfectly cooked squash with a deliciously caramelized glaze that enhances its natural flavors. Whether served at a festive gathering or a cozy family dinner, this dish is sure to please everyone at the table and can even inspire those who may not typically enjoy winter squash to give it a try.

Creamy Spaghetti Squash Alfredo

This Creamy Spaghetti Squash Alfredo offers a healthier twist on the classic fettuccine Alfredo, using spaghetti squash as a gluten-free base. The Instant Pot cooks the squash to perfection in a fraction of the time, allowing you to whip up this creamy, rich dish effortlessly. Finished with a homemade Alfredo sauce, it’s a satisfying meal that’s perfect for any night of the week.

Ingredients:

• 1 medium spaghetti squash, halved and seeds removed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the Squash: Place the spaghetti squash halves on the trivet inside the Instant Pot, cut side up. Add 1 cup of water to the pot. Close the lid, set the valve to sealing, and cook on high pressure for 7 minutes.
2. Quick Release: Once the timer goes off, perform a quick release of the pressure. Carefully remove the squash and let it cool slightly before scraping out the strands with a fork.
3. Make the Alfredo Sauce: In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in heavy cream and Italian seasoning, bringing it to a gentle simmer. Remove from heat and whisk in Parmesan cheese until smooth. Season with salt and pepper.
4. Combine: In a large bowl, mix the spaghetti squash strands with the Alfredo sauce until well combined.
5. Serve: Garnish with fresh parsley and additional Parmesan cheese if desired. Enjoy warm!

This Creamy Spaghetti Squash Alfredo is a decadent dish that doesn’t compromise on flavor while offering a lighter alternative to traditional pasta. The Instant Pot makes it incredibly easy to prepare the spaghetti squash, turning it into a delightful base for the creamy Alfredo sauce. This recipe is perfect for weeknight dinners and can be customized with added vegetables or protein for an extra nutritional boost.

Savory Winter Squash and Lentil Stew

This hearty winter squash and lentil stew is a nourishing dish that showcases the earthy flavors of squash and lentils. The combination of spices and vegetables creates a comforting meal, perfect for chilly days. The Instant Pot significantly reduces cooking time while infusing the stew with deep flavors. This one-pot meal is not only filling but also packed with nutrients, making it an excellent choice for a wholesome dinner.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 cups winter squash (such as butternut or kabocha), peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions:

1. Sauté the Base: Set the Instant Pot to sauté mode. Add olive oil, chopped onion, and minced garlic. Cook for about 3-4 minutes until the onion is translucent.
2. Add Vegetables and Lentils: Stir in the diced carrots, cubed winter squash, and rinsed lentils. Add cumin, paprika, turmeric, salt, and pepper.
3. Pressure Cook: Pour in the vegetable broth, stir well, and close the lid. Set the valve to sealing and cook on high pressure for 15 minutes. Allow for a natural release of pressure.
4. Serve: Once the pressure has released, open the lid and stir the stew. Adjust seasoning if needed.
5. Garnish and Enjoy: Serve warm, garnished with fresh cilantro. Enjoy this hearty stew with crusty bread or over rice for a complete meal.

This Savory Winter Squash and Lentil Stew is a wholesome and hearty option for your winter meals. Packed with protein and fiber from the lentils and vitamins from the winter squash, it’s both nourishing and satisfying. The Instant Pot makes this stew quick and convenient, perfect for busy evenings. This versatile recipe can easily be adapted with different spices or vegetables, making it a staple in your winter cooking rotation.

Honey-Balsamic Roasted Delicata Squash

This Honey-Balsamic Roasted Delicata Squash highlights the naturally sweet and nutty flavor of delicata squash, enhanced by a simple honey-balsamic glaze. The Instant Pot ensures the squash is tender and perfectly cooked, while a brief broiling step creates a beautiful caramelization. This dish makes a stunning side for any holiday meal or a delicious addition to salads and grain bowls.

Ingredients:

• 2 medium delicata squash, halved and seeds removed
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme (optional)
• Fresh thyme for garnish

Instructions:

1. Prepare the Squash: Preheat your oven’s broiler. Cut the delicata squash into half-moon slices (about 1-inch thick).
2. Make the Glaze: In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, pepper, and thyme (if using).
3. Pressure Cook: Place the squash halves in the Instant Pot and pour in 1 cup of water. Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
4. Quick Release: Once done, perform a quick release of the pressure. Carefully remove the squash and place it on a baking sheet lined with parchment paper.
5. Glaze and Broil: Brush the honey-balsamic glaze generously over the squash slices. Broil in the preheated oven for 5-7 minutes, or until the edges are caramelized and crispy.
6. Serve: Garnish with fresh thyme and serve warm.

This Honey-Balsamic Roasted Delicata Squash is a simple yet impressive dish that elevates the natural flavors of delicata squash. The combination of the honey and balsamic glaze adds a delightful sweetness and tanginess, while the broiling step creates a lovely caramelization. This dish not only makes a beautiful presentation on your holiday table but also serves as a delicious side that pairs well with a variety of mains. It’s an excellent way to celebrate the flavors of winter squash and impress your guests with minimal effort.

Maple-Glazed Acorn Squash

This Maple-Glazed Acorn Squash is a delightful side dish that combines the nutty flavor of acorn squash with a sweet and sticky maple glaze. Cooking the squash in the Instant Pot ensures it becomes tender and flavorful while the maple syrup and spices create a luscious coating. This dish is perfect for fall gatherings and pairs wonderfully with roasted meats or grain dishes.

Ingredients:

• 2 medium acorn squash, halved and seeds removed
• 1/4 cup maple syrup
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• Chopped pecans for garnish (optional)

Instructions:

1. Prepare the Squash: Cut the acorn squash in half and scoop out the seeds. Place the squash halves in the Instant Pot, cut side up.
2. Make the Glaze: In a small bowl, mix together maple syrup, olive oil, cinnamon, nutmeg, salt, and pepper.
3. Pressure Cook: Pour 1 cup of water into the Instant Pot. Brush the maple glaze generously over the cut sides of the squash. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Quick Release: Once the cooking time is up, perform a quick release of the pressure. Carefully remove the squash from the pot.
5. Serve: Drizzle any remaining glaze from the pot over the squash and sprinkle with chopped pecans for added crunch. Serve warm.

This Maple-Glazed Acorn Squash is a delightful and healthy side dish that showcases the sweet and nutty characteristics of acorn squash. The Instant Pot simplifies the cooking process, allowing you to prepare a dish that is both visually appealing and delicious in no time. The combination of maple syrup and warming spices makes this a perfect addition to any fall or winter meal, and it’s sure to impress your guests with its flavor and presentation.

Curried Butternut Squash Soup

This Curried Butternut Squash Soup is a warm and comforting dish, perfect for chilly days. The addition of curry powder adds a delightful warmth and depth to the creamy texture of the soup. Cooking the butternut squash in the Instant Pot not only speeds up the process but also intensifies the flavors. This soup can be enjoyed on its own or paired with crusty bread for a satisfying meal.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Sauté the Base: Set the Instant Pot to sauté mode. Add olive oil, chopped onion, and minced garlic. Cook for about 3-4 minutes until the onion is translucent.
2. Add Ingredients: Stir in the cubed butternut squash and curry powder. Add the vegetable broth and stir well.
3. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Quick Release: Once the timer goes off, perform a quick release of the pressure.
5. Blend the Soup: Use an immersion blender to puree the soup until smooth. Stir in the coconut milk and season with salt and pepper.
6. Serve: Ladle the soup into bowls and garnish with fresh cilantro if desired. Enjoy warm!

This Curried Butternut Squash Soup is a delicious way to enjoy the natural sweetness of butternut squash, complemented by the warmth of curry spices. The Instant Pot allows for a quick and easy preparation, making this comforting soup perfect for busy weeknights. Its creamy texture and rich flavor will warm you up from the inside out, and it’s a wonderful way to incorporate healthy ingredients into your meals. This soup can also be made ahead of time and frozen for a quick meal later on.

Stuffed Acorn Squash with Quinoa and Cranberries

This Stuffed Acorn Squash with Quinoa and Cranberries is a festive and nutritious dish, ideal for holiday gatherings or a cozy weeknight dinner. The sweet acorn squash halves are filled with a savory mixture of quinoa, cranberries, nuts, and spices, providing a delightful contrast of flavors and textures. The Instant Pot ensures the squash is perfectly tender, making this dish a showstopper on any table.

Ingredients:

• 2 medium acorn squash, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts or pecans
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the Squash: Place the acorn squash halves in the Instant Pot, cut side up.
2. Cook the Quinoa: In a separate bowl, combine rinsed quinoa, vegetable broth, cranberries, chopped nuts, cinnamon, ginger, salt, and pepper. Mix well.
3. Pressure Cook: Pour 1 cup of water into the Instant Pot and place the quinoa mixture in a heatproof bowl or on a trivet above the squash. Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
4. Quick Release: Once done, perform a quick release of the pressure. Carefully remove the squash and quinoa mixture.
5. Stuff the Squash: Spoon the quinoa mixture into each acorn squash half, filling them generously.
6. Serve: Garnish with fresh parsley and serve warm as a main dish or a side.

This Stuffed Acorn Squash with Quinoa and Cranberries is not only a visually stunning dish but also packed with flavors and nutrients. The sweetness of the acorn squash pairs perfectly with the savory quinoa filling, making it a delightful meal for any occasion. The Instant Pot simplifies the cooking process, allowing you to focus on enjoying your time with family and friends. This recipe is easily adaptable; feel free to add your favorite vegetables or spices to make it your own. It’s a satisfying dish that’s sure to impress everyone at your table.

Spiced Pumpkin Risotto

This Spiced Pumpkin Risotto is a creamy, comforting dish that highlights the rich flavor of pumpkin, complemented by warm spices. The Instant Pot takes the fuss out of traditional risotto, allowing the rice to absorb all the flavors without constant stirring. This risotto is perfect as a main course or a side dish, showcasing the best of fall’s harvest.

Ingredients:

• 1 cup Arborio rice
• 1 1/2 cups pumpkin puree (canned or fresh)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chopped fresh sage for garnish (optional)

Instructions:

1. Sauté Aromatics: Set the Instant Pot to sauté mode. Add olive oil, chopped onion, and minced garlic. Cook for about 3-4 minutes until the onion is translucent.
2. Add Rice and Spices: Stir in the Arborio rice, cinnamon, nutmeg, and ginger, allowing the rice to toast for about 2 minutes.
3. Pressure Cook: Add the vegetable broth and pumpkin puree to the pot. Stir to combine. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
4. Natural Release: Once the cooking time is up, allow for a natural release of pressure for 10 minutes before performing a quick release for any remaining pressure.
5. Finish with Cheese: Open the lid and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
6. Serve: Spoon the risotto into bowls and garnish with fresh sage if desired. Enjoy warm!

This Spiced Pumpkin Risotto is a delightful way to embrace the flavors of fall. The creamy texture of the risotto combined with the warm spices creates a comforting dish that’s perfect for any occasion. The Instant Pot simplifies the cooking process, allowing you to achieve a rich and flavorful risotto without the typical time commitment. This dish is versatile enough to serve as a hearty main or an elegant side dish, making it a wonderful addition to your winter meal rotation.

Instant Pot Delicata Squash and Black Bean Chili

This Instant Pot Delicata Squash and Black Bean Chili is a hearty, plant-based meal that’s packed with flavor and nutrition. The delicate sweetness of the squash balances beautifully with the spices and black beans, creating a satisfying dish that’s perfect for a cozy night in. This chili is not only easy to make but also a great way to use seasonal produce.

Ingredients:

• 1 medium delicata squash, halved, seeds removed, and sliced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chopped cilantro for garnish (optional)

Instructions:

1. Sauté the Base: Set the Instant Pot to sauté mode. Add olive oil, chopped onion, and minced garlic. Cook for about 3-4 minutes until the onion is soft.
2. Add Ingredients: Stir in the sliced delicata squash, black beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Pour in the vegetable broth and mix well.
3. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
4. Quick Release: Once the timer goes off, perform a quick release of the pressure.
5. Serve: Ladle the chili into bowls and garnish with chopped cilantro if desired. Enjoy warm!

This Instant Pot Delicata Squash and Black Bean Chili is a hearty and nutritious dish that brings together the best of winter produce. The combination of spices and the natural sweetness of delicata squash creates a comforting meal that’s perfect for chilly evenings. The Instant Pot not only speeds up the cooking process but also allows the flavors to meld beautifully. This chili is a fantastic option for meal prep or as a quick weeknight dinner, and it’s sure to be a hit with everyone at the table.

Sweet Potato and Winter Squash Mash

This Sweet Potato and Winter Squash Mash is a delicious and healthy side dish that combines the natural sweetness of sweet potatoes and winter squash. This dish is simple to prepare in the Instant Pot and can be flavored with butter, spices, and herbs for a comforting accompaniment to any meal. It’s perfect for holiday dinners or family gatherings.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 cups winter squash (butternut or acorn), peeled and cubed
• 1/4 cup milk (or dairy-free alternative)
• 2 tablespoons butter (or olive oil for a vegan option)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• Chopped chives for garnish (optional)

Instructions:

1. Prepare the Squash and Potatoes: Place the cubed sweet potatoes and winter squash in the Instant Pot.
2. Add Water: Pour 1 cup of water into the pot.
3. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
4. Quick Release: Once the cooking time is complete, perform a quick release of the pressure.
5. Mash: Drain any excess water and return the sweet potato and squash mixture to the pot. Add milk, butter, cinnamon, nutmeg, salt, and pepper. Use a potato masher or immersion blender to mash until smooth and creamy.
6. Serve: Transfer to a serving bowl and garnish with chopped chives if desired. Enjoy warm!

This Sweet Potato and Winter Squash Mash is a comforting side dish that perfectly showcases the flavors of the season. The Instant Pot makes it easy to create a creamy and flavorful mash without spending hours in the kitchen. This dish not only pairs well with roasted meats and vegetarian mains but also adds a festive touch to any table. Its vibrant color and delightful taste make it a must-have for holiday meals and family gatherings alike. Enjoy the warmth and richness of this mash during the colder months!

Instant Pot Butternut Squash Soup with Sage

This Instant Pot Butternut Squash Soup with Sage is a creamy, comforting dish that highlights the natural sweetness of butternut squash. With the addition of aromatic sage, this soup offers a warm and inviting flavor profile perfect for chilly evenings. This recipe is quick and easy, making it a go-to for weeknight dinners or cozy gatherings.

Ingredients:

• 2 lbs butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk (or heavy cream)
• 1 tablespoon olive oil
• 1 teaspoon dried sage (or fresh, chopped)
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• Croutons or toasted pumpkin seeds for garnish (optional)

Instructions:

1. Sauté Aromatics: Set the Instant Pot to sauté mode. Add olive oil, chopped onion, and minced garlic. Cook for 3-4 minutes until the onion is translucent.
2. Add Squash and Broth: Add the cubed butternut squash, vegetable broth, dried sage, nutmeg, salt, and pepper. Stir to combine.
3. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Quick Release: Once cooking is complete, perform a quick release of the pressure.
5. Blend: Use an immersion blender to puree the soup until smooth. Stir in the coconut milk (or heavy cream) and adjust seasoning if needed.
6. Serve: Ladle the soup into bowls and garnish with croutons or toasted pumpkin seeds if desired. Enjoy warm!

This Butternut Squash Soup with Sage is the epitome of comfort food, bringing together the rich flavors of squash and aromatic herbs in a smooth, velvety soup. The Instant Pot makes it easy to prepare, allowing you to enjoy a gourmet-quality dish in a fraction of the time. Whether served as a starter for a holiday meal or a cozy dinner with crusty bread, this soup is sure to warm your soul during the colder months. Its healthful ingredients make it a great choice for both your taste buds and your well-being!

Instant Pot Acorn Squash with Maple Glaze

This Instant Pot Acorn Squash with Maple Glaze is a sweet and savory dish that perfectly highlights the nutty flavor of acorn squash. The maple syrup adds a delicious sweetness that pairs beautifully with the natural taste of the squash, making it an ideal side dish for fall and winter meals. It’s simple to prepare and looks stunning on the dinner table.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1/4 cup maple syrup
• 2 tablespoons butter (or coconut oil for a vegan option)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• Chopped pecans for garnish (optional)

Instructions:

1. Prepare the Squash: Place the acorn squash halves in the Instant Pot, cut side up.
2. Make the Glaze: In a small bowl, mix together the maple syrup, melted butter, cinnamon, nutmeg, salt, and pepper. Pour this mixture over the squash halves.
3. Add Water: Pour 1 cup of water into the Instant Pot around the squash.
4. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
5. Natural Release: Allow for a natural release of pressure for 5 minutes, then perform a quick release for any remaining pressure.
6. Serve: Carefully remove the squash from the pot and drizzle any remaining glaze over the top. Garnish with chopped pecans if desired. Enjoy warm!

This Acorn Squash with Maple Glaze is a delightful side dish that showcases the beauty and flavor of seasonal ingredients. The combination of sweet maple syrup and warm spices creates a comforting dish that complements a variety of mains, from roasted meats to vegetarian options. The Instant Pot ensures that the squash is perfectly tender and infused with flavor, making this a quick and elegant addition to your winter meals. Whether for holiday gatherings or weeknight dinners, this dish is sure to impress family and friends alike!

Instant Pot Spaghetti Squash Primavera

This Instant Pot Spaghetti Squash Primavera is a colorful and healthy dish that combines the light, spaghetti-like strands of squash with a medley of fresh vegetables. This recipe is not only quick to prepare but also offers a nutritious alternative to traditional pasta, making it a fantastic option for anyone looking to enjoy lighter meals during the colder months.

Ingredients:

• 1 medium spaghetti squash, halved and seeds removed
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Prepare the Squash: Place the halved spaghetti squash in the Instant Pot, cut side up. Pour 1 cup of water into the pot.
2. Pressure Cook the Squash: Close the lid, set the valve to sealing, and cook on high pressure for 7 minutes.
3. Quick Release: Once the cooking time is complete, perform a quick release of the pressure. Carefully remove the squash and set aside to cool slightly.
4. Sauté the Vegetables: Set the Instant Pot to sauté mode. Add olive oil, minced garlic, sliced bell pepper, zucchini, broccoli, and cherry tomatoes. Sauté for about 5-7 minutes until the vegetables are tender. Season with Italian seasoning, salt, and pepper.
5. Shred the Squash: Use a fork to shred the spaghetti squash strands from the skin. Add the squash to the sautéed vegetables and toss to combine.
6. Serve: Serve warm, topped with grated Parmesan cheese if desired.

This Spaghetti Squash Primavera is a vibrant and nutritious dish that beautifully showcases the versatility of winter squash. The Instant Pot not only simplifies the cooking process but also helps retain the flavors and nutrients of the vegetables. This dish makes for a light yet satisfying meal, perfect for any night of the week. It’s a wonderful way to enjoy seasonal produce while staying on track with healthy eating. Whether as a main dish or a hearty side, this recipe is sure to become a favorite in your winter rotation!

Note: More recipes are coming soon!