Four vegetables in tonight’s dinner. I cooked the butternut squash and the parsnips in the Instant Pot on high pressure for 12 minutes with an immediate steam release. They were totally tender and mashed easily. The broccoli and cauliflower steamed briefly. The gravy was leftover turkey gravy from 2021! We had defrosted it for Thanksgiving last week. Finally we only had a little rotisserie chicken left to heat up in the gravy but all the vegetables made the dinner filling and delicious!