Creamy, rich butternut squash makes a delicious breakfast. Dairy free and grain free!
Provided by Angela Sackett Superhotmama
Categories Breakfast and Brunch Cereals
Time 31m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 34.8 g, Fat 10.8 g, Fiber 6 g, Protein 4.1 g, SaturatedFat 7.5 g, Sodium 91.7 mg, Sugar 11.1 g
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