Instant Pot Butternut Squash Hash

Ingredients for Instant Pot Butternut Squash Hash

• 110g 1/4-inch-cubed butternut squash

• Kosher salt and freshly ground black pepper

• 1 teaspoon olive oil

• 1 onion, roughly chopped

• 1 pepper, roughly chopped

• 1/2 teaspoons paprika

• 1/2 teaspoons chilli 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 “sauté, medium heat” and cook until lightly browned, about 5 minutes, stirring often to avoid burning. Add the onion and pepper and sauté until softened, about 5 minutes. Add the paprika, chilli 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.