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Instant Pot Butternut Squash with Brown Sugar Glaze

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 8
Author foodnessgracious


  • cup brown sugar, packed
  • cup pumpkin seeds roasted
  • ¾ cup dried cranberries
  • ½ cup chopped pecans
  • 1 5-6lb butternut squash
  • ½ cup veggie stock
  • 3 tbsp butter, melted


  • Combine the brown sugar, pumpkin seeds, cranberries and pecans in a bowl, set aside.
  • Peel the butternut squash and slice into one inch squares discarding any seeds as you go.
  • Make sure you have the wire rack on the base of your Instant Pot and add the stock.
  • Add the diced squash and seal with the lid.
  • Cook on high pressure for one minute and then let release naturally for 1 minute before taking off the lid.
  • Using a large spoon, gently transfer the cooked squash to a large bowl.
  • Sprinkle half of the brown sugar mixture onto the sqush and slowly fold through the squash.
  • Transfer the squash to a serving dish and top with the remaining sugar mixture.
  • Spoon the melted butter over the top of the squash and serve at once.