I really enjoy butternut squash, but all my favorite ways to eat it are loaded with sugary maple syrup. Since I love butternut so much, I naturally bought out the store and my cupboard is overflowing. Anyone else do that or am I the only food hoarder? I thought about slow cooking it with apples to really let the flavors meld together. As much as this sounded delicious, I’m not much of a planner when it comes to sides and knew that would be pretty impractical for the long term. I like sides that I can put together last minute and without much thought. This Instant Pot Butternut Apple Mash totally fits the bill. Before this I hadn’t experimented with the Instant Pot for side dishes and I have no idea why. It’s fantastic! I was so caught up in it for cooking proteins and broth that I neglected the world of vegetables.
To make this recipe even quicker use pre-cut butternut squash. Trader Joe’s sells it by the bag. If I’m working with the full squash I like to peel and pre-cut butternut on the weekends so it’s an easy grab and go option during the week. Whatever option you choose you butternut squash this recipe…it’s awesome! You see what I did there? My punny husband would be proud.
I used Primal Palate Apple Pie Spice to season this dish. I’m absolutely in love with their spice blends. Seasoning is so simple now – they’ve done all the thinking for me! They are perfect for those long days where I need something simple but tasty for dinner. Adobe is by far my favorite with the apple pie spice used in this recipe a close second. These spices would be the perfect holiday gift for that foodie in your life (or me, just saying.)
Instant Pot Butternut Apple Mash (Paleo, GF, AIP)
- 1 cup water
- 1 butternut squash, approx 1.5lbs, peeled and cut into 2 inch pieces
- 2 apples, cored and sliced
- 1 onion, quartered and sliced
- 2 TBS Tinstar Foods Brown Butter, ghee, or coconut oil
- 1/2 tsp Primal Palate Apple Pie Spice (*AIP see below)
- 1/4 tsp salt + more to taste
- *AIP option, replace apple pie spice with 1/4 tsp cinnamon and 1/8 tsp ginger
- Pour 1 cup of water into Instant Pot and insert a steamer basket. Toss squash, apples, and onion together and place in basket. Sprinkle with salt.
- Seal Instant Pot and pressure cook on manual for 8 minutes. Force release pressure and transfer squash mixture to a bowl.
- Add brown butter & apple pie spice, folding all ingredients together until well combined and slightly mashed. Salt to taste. Serve warm.
Courses Side Dish