Being a New Englander, one of the staples of my fall/winter diet is butternut squash, and this recipe for slightly sweetened squash puree is what I serve at every holiday or with a roast chicken or turkey.
INSTANT POT BUTTERNUT SQUASH
2 Butternut Squash
1 cup Water
2 tablespoons Unsalted Butter
~1/4 cup packed Dark Brown Sugar, to taste
~1/4 cup Maple Syrup, to taste
Salt, to taste
Peel the skin off of the butternut squash with a vegetable peeler.
Quarter the squash and scoop out the seeds and stringy bits.
Add water to the instant pot.
Cut each of the quarters into ~3-4 equal sized pieces and place in the instant pot.
Cook on Manual/High Pressure for 7 minutes and let it natural release fully (NPR). It can be quite frothy, so be careful when you release the pressure.
While the squash is still hot, add the butter, brown sugar, maple syrup, and salt. The amounts I listed above are a base, but everyone has a different palate, so taste it frequently and add more depending on what you like.