Pressure Cooker Butternut Squash with Sage Brown Butter

Creamy and healthy Pressure Cooker Butternut Squash with Sage Brown Butter is not only quick and easy to make, but it is the perfect fall season side dish.

If you haven’t noticed lately, I’m kind of in love with my electric pressure cooker. I was so afraid to use the darn thing when I first got it. I kept imagining the lid blowing off or something like that. Now that I’ve used it at least a dozen times, maybe more, I’m totally at ease cooking with it and it has quickly become my favorite kitchen appliance. Sorry KitchenAid Stand Mixer – you will always be near and dear to my heart, but I have a new kitchen toy to play with.

As much as I love summer, I am usually so incredibly sick of it by the end of August. All of my internal instincts are craving the cooler nights, the darkening leaves, and all of that darn cooking that happens in the fall. We all break out our slow cookers and our pressure cookers and our roasting pans and just go to town. I was never fond of squash while growing up, but I’ve really started enjoying it in my older years. Know what else I used to detest but now love? Fresh sage. I don’t know what it is about that velvety herb, but when you slice that stuff up super thin and crisp it up in brown butter – oh my! This side dish really couldn’t have been easier to make, and was perfect along side the pork chops and sweet potato gnocchi I made! Enjoy!!!

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Instant Pot Butternut Squash with Sage Brown Butter

Creamy and healthy Pressure Cooker Butternut Squash with Sage Brown Butter is not only quick and easy to make, but it is the perfect fall season side dish.

Course Side Dish

Cuisine American

Keyword instant pot butternut squash

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 servings

Author Krissy Allori

Ingredients

• 1 whole medium sized butternut squash
• dash of fresh nutmeg
• 4 tablespoons butter
• 8 fresh sage leaves sliced into thin ribbons

Instructions

1. Peel squash, remove seeds, and cut into 1" chunks.
2. Add 1 cup of water to the pressure cooker. Add the rack to the pressure cooker and set squash pieces on top. Cook squash on high pressure for 10 minutes and then use the quick release method to release the steam. Drain off any water and mash the squash. Add the fresh nutmeg.
3. While the squash is cooking, you can make your sage brown butter sauce. In a sauce pan over medium heat, heat the butter and the sage while stirring frequently until the butter starts to create brown solids.
4. To serve, pour the sage brown butter over the mashed squash. Season with salt and pepper, as desired.