Instant Pot butternut squash hash recipe for a quick meal

Ingredients for Instant pot butternut squash hash

• 120 g butternut squash, 1/4-inch cubed

• salt, to taste

• 5 ml olive oil

• 1 onion, roughly chopped

• 1 pepper, roughly chopped

• 2.5 g paprika

• 2.5 g chili powder

• 5 rosemary needles, minced

• 1 garlic clove, minced

• 2 large eggs

How to make Instant pot butternut squash hash

1. In the Instant Pot, combine the butternut squash, a pinch of salt, a pinch of pepper, and the olive oil. Set to “sauté, medium heat” and cook for about 5 minutes, stirring often until lightly browned.

2. Add the onion and bell pepper, and sauté for another 5 minutes until softened.

3. Stir in the paprika, chili powder, rosemary, and garlic, mixing well to combine. Press “cancel” to stop the sauté function.

4. Make 2 wells in the mixture and crack the eggs into each well. Cover the pot, select the “egg” setting, and cook for 1 minute.

5. Quick-release the pressure and serve immediately.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.