Instant Pot Butternut Cranberry Bake
This tasty dish is the perfect mix of fall flavor and sweetness. You’ll love to try it for your next gathering.
Ingredients
Scale
- 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
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
- Serve hot
- Enjoy!