Butternut Squash Pasta Sauce

Name: Butternut Squash Pasta Sauce
Total time: 60
Yield: 8
Ingredients: 1 medium butternut squash - peeled, seeded, and cubed; 3 cups water, divided; 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 pinch dried oregano, or to taste; 1 pinch crushed red pepper, or to taste; salt and ground black pepper to taste; 0.5 cup grated Parmesan cheese

Recipe by Jonathan Cannon from allrecipes.com

Dinner 60 Mins.

Ingredients

8 servings

•

1 medium butternut squash - peeled, seeded, and cubed
•

3 cups water, divided
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1 tablespoon olive oil
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1 medium onion, chopped
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2 cloves garlic, minced

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1 pinch dried oregano, or to taste
•

1 pinch crushed red pepper, or to taste
•

salt and ground black pepper to taste
•

0.5 cup grated Parmesan cheese

Instructions

Combine butternut squash and 2 cups water in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
While squash is cooking, heat oil in a medium saucepan over medium heat; stir in onion and garlic. Sauté until onion has softened and turned translucent, about 5 minutes. Stir in oregano, crushed red pepper, salt, and pepper; set skillet aside.
Release pressure carefully from the pressure cooker using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Add squash into the skillet with onion-garlic mixture. Add remaining 1 cup water and mash until mixture is a smooth liquid.
Bring to a simmer and cook, uncovered, until sauce has thickened, 15 to 20 minutes. Add Parmesan cheese and adjust seasonings.