This post contains affiliate links. We will be compensated for purchases made through those links at no additional cost to you. All views expressed are our own. Thank you for your support.
Last Christmas my son and DIL gave me an Instant Pot. I was excited to use it, but I have to admit that it has been a real learning curve for me. But, at last, I have come up with a recipe that I know I will go back to again and again because it cooked up this delicious side dish so quickly and easily. The addition of butter and brown sugar to a mixture of carrots and butternut squash with a bit of cinnamon almost makes these healthy veggies seem more like a dessert than a side vegetable.
I used baby carrots in this version of the recipe. Sliced large carrots will work equally well. I was worried that the squash might not cook as quickly as the carrots, or visa versa, but they came out beautifully in just 4 minutes! It was so easy to make, just throw everything into the Instant Pot, put on the lid, push manual and set the timer for 4 minutes. Voila!
Here is the recipe:
This recipe of glazed carrots and squash would be a terrific side dish at Thanksgiving. But, because it doesn't heat up the house during the summer, it is great any time of year!
You can also vary this recipe for only butternut squash or only carrots, but I love the mixture of the two. I hope you love it, too!
You don't have an Instant Pot yet? Here is a link to get you started!
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!