Butternut Squash Pasta Sauce

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. Saute until the 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 the 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.