I’ve been seeing many other interesting types of squash at the market that could be used instead of butternut, including Hubbard, Red Kuri, Tahitian Butternut and Fairytale. Press Manual or Pressure Cook cook at High Pressure 4 Minutes. Secure lid and move pressure release valve to Sealing position. Stir in water, macaroni, tomatoes and salt mix well. Add onion cook and stir for 3 Minutes or until softened. You’ll want to start with about 2 pounds of pre-cubed butternut squash or a 3 pound whole squash that you peel and cube. Press Sauté melt 1 tbsp butter in Instant Pot®. Or, you can roast cubed butternut squash in a 425☏ oven and puree in the blender or food processor until smooth. First, you could try canned pumpkin puree, and the final mac and cheese will have a similar flavor. If you can’t find canned butternut squash, there are a number of substitutions available. I recently discovered that Whole Foods carries canned butternut squash puree ( Amazon too)! I don’t mind breaking down and cooking a whole butternut squash, but the use of canned puree here really makes this cheese sauce E. Like a warm blanket on a cool autumn evening. This mac and cheese is tangy, earthy and peppery with wonderful pops of crunch and herb from the breadcrumb topping. Finished with a layer of fresh breadcrumbs, chopped sage and Parmesan cheese, the casserole cooks in the oven until golden and bubbly. Close the lid and move the vent to the sealing position. Make the topping: In a small bowl, place the panko and olive oil. Place on the baking sheet and roast for 30 to 45 minutes, or until the squash is soft. Put the squash pieces on top of the trivet. Place the shallots on a piece of foil, drizzle with olive oil and sprinkle with salt, and wrap tightly. (Use 1.5 cups of water for an 8 quart pot.) Place the metal trivet in the pot. Before the cooked shells are folded into the mix, the sauce is flavored with butternut squash puree, Dijon mustard, nutmeg, cayenne, and black pepper. Put 1 cup of water into the Instant Pot inner pot.
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A cheese sauce is then made with the addition of flour, milk and grated Kerrygold Aged Cheddar.
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Dice the squash into small cubes and add to the pan. Once the onion has begun to cook and turn translucent, add in the garlic and cook briefly for about 30 seconds to 1 minute.
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The base starts with onion, garlic and thyme sizzling in a pan of hot butter. Dice the onion and add to the butter along with the salt. This Butternut Squash Mac and Cheese is rich, creamy and infused with all sorts of autumn.