Try this Instant Pot butternut squash recipe, or contribute your own.
Suggest a better descriptionAdd 2 cups water and steamer basket to instant pot.
Cut neck of squash into 2-3" slices. Cut bulb of squash in half, scrape out seeds and strings.
Add squash to pot, cutting if necessary to fit. Steam, high pressure 6 minutes. Natural pressure release. Cool, remove skin and chop. Flesh from bulb end roll be softer.
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Serving Size: 1 (1228g) | ||
Recipe Makes: Servings | ||
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Calories: 553 | ||
Calories from Fat: 11 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 49.1mg | 2 % | |
Potassium 4322.1mg | 114 % | |
Total Carbohydrate 143.5g | 42 % | |
Dietary Fiber 24.6g | 98 % | |
Sugars, other 119g | ||
Protein 12.3g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 553
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