All Recipes Best Recipe Breakfast and Brunch Recipes Cereals

Ingredients

1 cup coconut milk 1 medium butternut squash, peeled and cut into large chunks 2 tablespoons maple syrup 1 tablespoon ground cinnamon ½ teaspoon dried rosemary ½ teaspoon ground ginger ¼ teaspoon ground nutmeg 1 pinch sea salt ¼ cup chopped pistachio nuts 2 tablespoons cranberry sauce, or to taste 1 orange, zested

Nutrition Info

229.1 calories carbohydrate: 34.8 g cholesterol: : - fat: 10.8 g fiber: 6 g protein: 4.1 g saturatedFat: 7.5 g servingSize: - sodium: 91.7 mg sugar: 11.1 g transFat: : - unsaturatedFat: : -

Place coconut milk, squash, maple syrup, cinnamon, rosemary, ginger, nutmeg, and salt, in that order, in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use an immersion blender or hand mixer to blend mixture. Divide among bowls and top with pistachios, cranberry sauce, and orange zest.

6 bowls

Creamy, rich butternut squash makes a delicious breakfast. Dairy free and grain free!