Ingredients
1
cup water
1
(3- to 4-lb) butternut squash, quartered and seeds removed
4
tablespoons butter
10
medium fresh sage leaves
1
clove garlic, finely chopped
1
teaspoon fresh thyme leaves
1/2
teaspoon salt
1/4
teaspoon crushed red pepper flakes
4
oz (from 8-oz package) cream cheese, cubed and softened
1/4
cup shredded Parmesan cheese
Preparation
In 6-quart Instant Pot™ insert, place water. Place rack in insert. Place squash on top of rack. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 16 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Place squash on cutting board. Remove rack, and drain off cooking liquid. When cool enough to handle, using spoon, scrape squash from peel. Set aside.
Select SAUTE; adjust to normal. Melt butter in insert. Add sage; cook 1 to 2 minutes or until crisp. Using slotted spoon, transfer to paper towel-lined plate.
Add garlic, thyme, salt and pepper flakes; cook 30 seconds. Stir in squash; cook 1 to 2 minutes, breaking up with spatula, until smooth. Select CANCEL. Stir in cream cheese and Parmesan cheese; stir until cheese is melted. Top with sage.
