Looking for a filling vegan gluten-free side dish? Check out this butternut squash cranberry bake. This dish is prepared with an Instant Pot, making it doable for a week night dinner. Use pre-cubed butternut squash to save additional time. Enjoy!
Instant Pot Butternut Squash Cranberry Bake
Servings: 4
Ingredients
- 1 medium butternut squash
- 1 cup whole cranberries
- 1/4 cup maple syrup
- 1.5 teaspoon cinnamon
- 1/2 teaspoon salt
- 2-3 sprigs fresh rosemary or 1 teaspoon dried
Instructions
- Peel, de-seed, and cube butternut squash into 1/2-1 inch cubes.
- Add to instant pot.
- Stir in remaining ingredients.
- Lock on instant pot lid, and close pressure valve.
- Set to manual, and select a cook time of 5 minutes.
- Release pressure immediately after cook time is finished.
- Open cooker and stir.
