Pressure Cooker Butternut Squash Pasta Sauce

Cube the butternut squash and combine it with 2 cups of water in your Instant Pot. Secure the lid and set to high pressure for 5 minutes. Allow 10-15 minutes for the pressure to build.

While the squash cooks, heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and minced garlic, sautéing until the onion has softened and become translucent, about 5 minutes. Stir in the oregano, crushed red pepper, salt, and pepper; set aside.

Once the pressure has safely released (about 5 minutes), open the Instant Pot and add the cooked squash mixture to the saucepan with the onion-garlic blend. Purée the mixture with the remaining 1 cup of water until it reaches a smooth consistency.

Simmer the sauce, uncovered, for 15-20 minutes or until it thickens. Stir in the Parmesan cheese and adjust seasonings to taste.

Serve your sauce over pasta, garnish as desired, and enjoy!