Instant Pot Butternut Cranberry Bake

This Instant Pot Butternut Cranberry Bake is the epitome of nutritious and delicious! 

I love the tangy holiday vibe we get from the cranberries, along with the winter comfort of butternut squash. 

My husband adores butternut squash. He’d be happy to eat it baked with just butter and brown sugar several times a week, all year long. 

I’m not that easy to please. I love the creamy texture of baked butternut, but I’m not such a fan of serving refined sugar in our main course. 

If you’re a mom, you may have found yourself in the same boat. Kids – and sometimes husbands – want to make everything sweet. 

That’s one of the reasons I love bacon-wrapped butternut bites so much. It puts a savory spin on our beloved butternut squash. 

This instant pot butternut and cranberry bake isn’t quite a savory dish, but it is packed with nutrition from every single ingredient, including the maple syrup sweetener. It’s a great way to warm up on a cold winter day! 

Hot tip, by the way: be sure to do a mini stock up on cranberries while they’re on sale during the holidays, and freeze them to use throughout the year for dishes like cranberry-bacon brussels sprouts and gluten-free cranberry kuchen, as well as this cranberry butternut recipe. They also make a great substitute for blueberries in muffins! 

Instant Pot Butternut Cranberry Bake

• The easiest way I’ve found to peel butternut squash is to start by slicing your butternut squash into inch-thick rounds, then work your way around each round, peeling inch long length of skin. From there, you can dice each round into bite-sized chunks. This method works great for roasted butternut squash soup as well. 
• This recipe is easily converted to the slow cooker – just allow about 4 hours cook time on high, or the oven – cover and bake at 350º for30-45 minutes. But the instant pot is many times faster and so convenient! 
• This is a great side dish to serve with sous vide pork loin. 
• If you’re looking for a leafy green to go serve with this butternut bake, try our fall harvest salad recipes. 

This recipe is so easy, with only 5 minutes of cook time in the instant pot! 

Instant Pot Butternut Cranberry Bake

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★★★★★

5 from 1 review

This tasty dish is the perfect mix of fall flavor and sweetness. You’ll love to try it for your next gathering. 

• Author: Elise

Ingredients

Scale 1x2x3x

• 1 medium butternut squash
• 1 cup whole cranberries
• 1/4 cut maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 2–3 sprigs of fresh rosemary, or 1 teaspoon dried

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Instructions

1. Peel, de-seed, and cube butternut squash into 1/2-1 inch cubes
2. Add to instant pot
3. Stir in remaining ingredients
4. Lock on instant pot lid, and close pressure valve
5. Set to manual, and select a cook time of 5 minutes
6. Release pressure immediately after cook time is finished
7. Open cooker and stir
8. Serve hot
9. Enjoy!

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