1/4cupmaple sugarsubstitute maple syrup, coconut sugar, or any type of sugar you dig
1Tbsppumpkin pie spice seasoning
1/2tspcinnamon
1/4tspsalt
Instructions
Instructions:
Cook your kabocha squash first: I cooked my whole kabocha squash in instant pot: 20 minutes high pressure with 2 cups water, natural release of pressure once done,let cool, peel skin off, and remove seeds
Add water, vanilla extract, seasonings, and sliced apples to instant pot, and mix
Top apples with the cooked kabocha squash
Set to manual high pressure for 3 minutes
Once done quick release of pressure
With an immersion blender, blend it all up (could also carefully transfer to blender or food processor to blend up)
Store in refrigerator or freezer in airtight container