Once the Instant Pot beeps, do a quick release, i.e. Put on the lid of the Instant Pot and turn the vent to “Sealing” position, and switch to “Manual” mode (Pressure Cook mode), in “High” Pressure setting. Sauté for a couple of minutes until the sage releases its aroma and the onions turn translucent.Īdd the cubed butternut squash and stir to combine it with the rest of the ingredients.Īdd the chicken (or vegetable) stock and mix. Turn the Instant Pot to “Sauté” mode in the “More” setting.Īdd the butter, followed by the onions, garlic, and sage (or assorted herbs). ⅓ cup milk (can be replaced with almond milk) Recipe by Shinta Simon, food blogger at ġ8 oz (512 grams) butternut squash peeled and cubedĢ Tbsp butter (can be replaced with olive oil)ĥ-6 sage leaves roughly chopped (can be replaced with assorted dried herbs)Ĥ cups stock (use chicken or vegetable stock)ġ Ib (450 grams) penne pasta such as Barilla brand
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