Ingredients

The following ingredients have 7 Servings
  • 1 lb dry pasta shells
  • 1 lb bag frozen cubed butternut squash (or can use 1 lb fresh butternut squash, peeled and cut into 1/2-inch cubes)
  • 2 cups vegetable broth
  • 2 cups water
  • Salt and pepper
  • 1/2 teaspoon nutmeg
  • 1 teaspoon dijon mustard
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup half & half
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 1/2 cups shredded monterey jack cheese
  • Salt and pepper, to taste

Instruction

  • In the Instant Pot, add pasta, butternut squash, vegetable broth, water and salt and pepper. Mix together.
  • Secure lid onto Instant Pot and set to pressure cook/manual for 5 minutes.
  • Use quick release valve to release steam.
  • One pressure is released, open lid and stir in nutmeg, dijon mustard, cayenne pepper, half & half, and cheeses, until combined and butternut squash breaks apart into the sauce.
  • Season with salt and pepper, to taste.