I will never buy cut butternut squash again. Thank you Instant Pot!
2 tablespoons unsalted butter
1/2 cup pepitas (purchase them on Amazon if you don’t love in SW)
1 medium red onion, chopped
1/2 tsp dried ancho chile
1 apple, chopped
1/2 teaspoon rep pepper flakes
1/2 teaspoon cinnamon
2 butternut squash cooked in instant pot
Salt to taste
1/4 cup honey or maple syrup
1/2 cup raw sugar
1/3 cup sour cream
Cook your butternut squash in your Instant Pot. You will do this buy cutting your butternut squash in pieces and placing on your trivet. Then pour one cup of water in your Instant Pot and set manual high for 17 minutes. Remove your squash from skin and set aside.
Melt butter in your Instant Pot. Place your onion and chopped apple in your melted butter and cook for several minutes on sauce function.
Add half of the pipitas and cook for a few more minutes. Add one cup of apple juice. Then add ancho, red pepper flakes, cinnamon and butternut squash.
This is how your onions and spices should look when you pour in your apple juice.
Stir in 4 cups water. Bring to a boil, then use your emersion blender to blend your soup.
Add your maple syrup or honey then sugar. I tend to like my soups sweet and spicy if you don’t cut back on the amount of sugar or syrups.
Then sour cream to taste.
Serve the soup in warm bowls with toasted pepitas on top.
1/4 cup plain Greek yogurt
1 teaspoon kosher salt
1/2 teaspoon white pepper
3 cups aged sharp england cheddar
1 pound uncooked cavatappi or other ribbed pasta
1 teaspoon olive oil
4 cups cubed peeled butternut squash
2 cups cups chicken broth
1 1/2 cups 1% milk
2 garlic cloves, peeled
1 1/2 tablespoon dried mustard
Lets get started
1. Preheat oven to 375°.
2. Combine squash and broth, garlic in a medium saucepan; bring to a boil over medium-high heat for 20 minutes. Squash is tender when pierced with a fork, Remove from heat.
3. Use your immersion blender and blend squash, milk, salt, pepper, dried mustard and Greek yogurt. Blend until smooth. Add 2 of your 3 cups cheddar to the squash mixture. Stir until combined.
4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined.
Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake for 20 to 25 minutes at 375.
5. Remove casserole pan from oven and add remaining 1 cup of cheddar on top. Place back in oven and broil for 3 to 5 minutes.
This dish is creamy and sweet and doesn’t have all of the fat that a normal mac and cheese packs. You also are able to sneak in a good amount of butternut squash for the kiddos. You can spice this dish up with red pepper flakes or peppers of your choice if you don’t have wee ones in the house.