Instant Pot Butternut Squash Pasta

Make creamy, delicious Instant Pot butternut squash pasta in 30 minutes- just what you need to try this Autumn. Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients
½ cup butternut squash, peeled and cubed
2 tablespoons butter
1 small onion, finely chopped
6 teaspoons garlic
1 teaspoon sage
1 ½ cups vegetable or chicken stock
14 ounces penne pasta
1 teaspoon pepper
½ teaspoon nutmeg
1 teaspoon paprika powder
½ cup grated parmesan cheese

Directions

1. Turn on Instant Pot to sauté. Add butter, onions, garlic and sage. Sauté for 2-3 minutes until onions are translucent.
2. Add the butternut squash and stir to combine. Add stock and mix.
3. Put lid on Instant Pot and turn valve to seal. Switch to manual mode, high pressure. Set to cook for four minutes.
4. Once Instant Pot beeps, do a quick release. Once all steam is released and button has dropped, open.
5. Break down squash to a puree consistency. Add ½ cup of water, making sure pasta is completely submerged. Put lid back on. Change to manual setting, high pressure, and cook for 5 minutes. Let Instant Pot naturally release. Once released, open lid.
6. Add pepper, nutmeg, paprika and parmesan cheese. Stir and add salt as needed.

Nutritional Information
426 calories, 26 g carbohydrates, 4 g fiber, 11 g fat, 54 g protein.

About
This recipe was provided by the Columbus Community Hospital diabetes and health education department, which offers various programs to help educate and support community members who have diabetes or are at risk of developing diabetes. The department’s services include group classes and individual appointments for inpatient and outpatient diabetes education. For more information on the diabetes and health education department, click here.