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Instant Pot Butternut Squash Hash<\/p>\nInstant Pot Butternut Squash Hash<\/p>\n
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1\/2 C. 1\/4-inch-cubed butternut squash<\/p>\n
Kosher salt and freshly ground black pepper<\/p>\n
1 tsp. olive oil<\/p>\n
1 onion, roughly chopped<\/p>\n
1 bell pepper, roughly chopped<\/p>\n
tsp. paprika<\/p>\n
tsp. chili powder<\/p>\n
5 rosemary needles, minced<\/p>\n
1 garlic clove, minced<\/p>\n
2 large eggs<\/p>\n
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In the Instant Pot, combine the butternut squash, a pinch each of salt and pepper, and the olive oil. Set to \u00e2\u20ac\u0153saut\u00c3\u00a9, medium heat” and cook until lightly browned, about 5 minutes, stirring often to avoid burning. Add the onion and bell pepper and saut\u00c3\u00a9 until softened, about 5 minutes. Add the paprika, chili powder, rosemary, and garlic and toss to combine. Hit \u00e2\u20ac\u0153cancel.” Make 2 wells in the hash and crack the eggs into the wells. Cover, choose the \u00e2\u20ac\u0153egg\u00e2\u20ac\u009d setting, and cook for 1 minute. Quick release the pressure and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Instant Pot Butternut Squash Hash 1\/2 C. 1\/4-inch-cubed butternut squash Kosher salt and freshly ground black pepper 1 tsp. olive oil 1 onion, roughly chopped 1 bell pepper, roughly chopped tsp. paprika tsp. chili powder 5 rosemary needles, minced 1 garlic clove, minced 2 large eggs In the Instant Pot, combine the butternut squash, a pinch each of salt and pepper, and the olive oil. Set to \u00e2\u20ac\u0153saut\u00c3\u00a9, medium heat” and cook until lightly browned, about 5 minutes,…<\/p>\n