INSTANT POT BUTTERNUT SQUASH HASH
Butternut squash is one of my all-time favorite ingredients. It has a beautiful orange color, is very filling, is great for heart health, and perhaps best of all, it's great for healthy skin and eyes. An ingredient that's beautiful and makes you beautiful? Yes, please!
Provided by Audrey Johns
Categories HarperCollins Breakfast Brunch Instant Pot Butternut Squash Squash Winter Fall Egg
Yield 2 servings
Number Of Ingredients 10
Steps:
- In the Instant Pot, combine the butternut squash, a pinch each of salt and pepper, and the olive oil. Set to "sauté, medium heat" and cook until lightly browned, about 5 minutes, stirring often to avoid burning. Add the onion and bell pepper and sauté until softened, about 5 minutes. Add the paprika, chili powder, rosemary, and garlic and toss to combine. Hit "cancel."
- Make 2 wells in the hash and crack the eggs into the wells. Cover, choose the "egg" setting, and cook for 1 minute. Quick-release the pressure and serve.
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