Pretty much everyone knows about butternut squash but, have you heard of honey nut squash. Either had I until I was at my local produce stand and there they were, what looked like little baby butternuts. But alas, they were called honey nut squash. So, of course I had to try them.

Recently I have been trying to learn how to use my Instant Pot more and so I decided to use it to make this squash. Normally I would bake a butternut squash for 45 min to an hour. It’s also difficult for me to cut one in half since my hands have gotten so painful due to many years of over use. I have to have my husband cut it for me and then I take over from there. With this honey nut squash I was able to cut it in half myself. And in the Instant Pot it only took 15 minutes and it was perfectly cooked.

Below you will find the recipe for this delicious squash that is husband approved.

Ingredients

1 honey nut squash

4 Tb maple syrup

pinch of sea salt

2 pats of butter (a pat is about 1 tsp)

Instructions

Wash your squash, cut it in half lengthwise. Using a spoon remove the seeds and scrape out all of the stringy part. Pour in to the Instant Pot liner about 1 inch of water. Place the 2 halves of squash into the liner pot and drizzle them with 2 tablespoons of maple syrup each. Sprinkle each with sea salt and place a pat of butter into each squash cavity. Put on the lid, pressure cook on high pressure for 15 minutes. Allow to natural release for 10 minutes then quick release the rest of the way. Remove from the pot and using a fork mash the squash meat while still inside the skin. Or for a better presentation serve the halves as is and let each person mash their own squash. Either way it is delicious.