Instant Pot Butternut Squash – Two Easy Methods

Instant Pot Butternut Squash is the easiest and fastest way to prepare perfectly cooked, soft, and tender butternut squash.

Bowl of Instant Pot Butternut Squash Puree

Why Use the Instant Pot to Cook Butternut Squash

  • Intensifies the Flavor. The moist heat that the Instant Pot uses to cook, steams the squash to perfection. All the nutrients are left inside the squash, instead of boiled out into the water, which intensifies the flavor of the squash.
  • Two Simple Methods. You can opt to cut the squash or cook the squash whole, just like I do for my recipe for Instant Pot Spaghetti Squash.
  • Super Smooth Puree. Cooking butternut squash in the Instant Pot creates the softest butternut squash. It is the best way to prepare butternut squash puree or baby food.

How to Select a Butternut Squash

You want to purchase a butternut squash that is uniform in color, without any deep cuts or bruises, and that feels heavy for its size. A few surface scratches are fine but do not purchase a squash that has deep punctures or cuts.

Two Methods for Pressure Cooking Butternut Squash

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Method 1: Cut the Butternut Squash Before Pressure Cooking

I prefer this method for pressure cooking butternut squash IF I can easily cut the squash. I find it much easier to remove the seeds from a raw squash verses after it has been cooked.

  • Cut the squash into 6 even sections. The easiest way to cut the squash is to cut it in half lengthwise and then cut each of those in half widthwise. Scoop out the seeds in the center cavity of the squash and then cut the thicker bottom halves in half again. This will leave you with a total of 6 sections that are similar in size.
  • Place those sections on the trivet and cook for 7 minutes on high pressure.
Cut butternut squash on inner rack inside instant pot.

Method 2: Leave the Squash Whole

If you struggle to cut the butternut squash, you can cook it whole, but keep in mind it may be very difficult to fit a whole butternut squash in a 6-quart Instant Pot.

  • If your squash fits on top of the trivet, pierce the squash several times with a sharp knife to allow steam to escape.
  • Place it on the trivet, and cook for 25 minutes on High Pressure.

Serving Suggestions

  • As a Side Dish: Once the squash is done pressure cooking, you can simply serve the soft sections with a bit of butter, salt, and pepper for a delicious side dish! It is one of my favorite simple side dishes.
  • As a Puree: Scoop out the flesh of the squash into a large bowl and mash with a fork. For a smoother butternut squash puree, place the flesh of the squash into a blender and blend until smooth. Pro-Tip: Be sure to leave the lid of the blender cracked open to let steam escape when blending.

Uses for Butternut Squash Puree

I love to use this butternut squash puree in a variety of ways. It has such a mellow, slightly sweet flavor that it blends into chilis, soups, sauces, and even quesadillas with little detection–making it a great way to add some veggies into your diet!

  • Add ¼-1/2 cup to Instant Pot Spaghetti Sauce. The sweetness of the squash will also help to balance out the acidity of the tomatoes.
  • Spread a thin layer of the puree on a tortilla and top with cheese for a cheesy quesadilla that everyone will love.
  • Add ¼-1/2 cup of Instant Pot Chili to add a sweet flavor and balance out the acidity of the tomatoes.
  • Use the butternut squash puree in place of pumpkin puree in Pumpkin Muffins or Pumpkin Bread.
  • Stir into oatmeal and sprinkle with cinnamon and brown sugar.
  • Mix ½ cup of puree with 1 to 2 cups of refried beans and use in Bean Burritos.

Storage Instructions

  • Refrigerate: Store cooled butternut squash in an airtight container in the refrigerator for up to 5 days
  • Freeze: Store cooled butternut squash in a freezer-safe container in the freezer for up to 3 months.
  • As Baby Food: If using Instant Pot Butternut Squash as baby food, freeze the puree in ice cube trays until solid. Pop the frozen squash out of the ice cube tray and store it in a storage bag in the freezer, pulling out cubes as needed.

More Butternut Squash Recipes

If you give this Instant Pot Squash recipe a try, be sure to leave a comment and star rating below!

Mashed Instant Pot Butternut Squash in white bowl next to Instant Pot

Instant Pot Butternut Squash

Cooking butternut squash in the Instant Pot is not only simple, but it is FAST as the squash becomes fork-tender in just minutes.

Print
Pin
Rate

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Low Fat, Low Salt, Vegan

Prep Time: 5 minutes

Cook Time: 7 minutes

Pressure Build-Up and Release: 15 minutes

Total Time: 27 minutes

Servings: 6

Calories: 56kcal

Prevents your screen from going dark while preparing the recipe.

Text Ingredients To Phone

Instructions

Pressure Cook Butternut Squash after Cut

  • Cut the squash in half lengthwise and then cut each of those in half widthwise, for a total of 4 sections. Scoop out the seeds in the center cavity of the squash. Cut the larger bottom 2 halves in half again, leaving you with a total of 6 sections that are similar in size.

  • Pour 1-½ cups of cold tap water into the inner pot of the Instant Pot. Add the metal rack/trivet or steamer basket to the inner pot and place the squash on the trivet or in a steamer basket.

  • Place the lid on the pressure cooker and be sure the vent knob is pointed towards sealed. Set the cooking time for 7 minutes on high pressure. Hit manual/pressure cook and use +/- buttons to adjust until the time reads 7. Once cook time has elapsed, let the pressure release naturally for at least 10 minutes.

  • Serve sections with butter and seasonings. Alternatively, remove the flesh of the squash from the skin and mash or blend until smooth.

Pressure Cook a Whole Butternut Squash

  • Wash and dry a whole butternut squash. Pierce the squash 4-6 times to allow steam to escape.

  • Pour 1-½ cups of cold tap water into the inner pot of the Instant Pot. Add the metal rack/trivet to the inner pot and place the squash on the trivet.

  • Place the lid on the pressure cooker and be sure the vent knob is pointed towards sealed. Set the cooking time for 25 minutes on high pressure. Hit manual/pressure cook and use the +/- buttons to adjust until the time reads 25. Once cook time has elapsed, let the pressure release naturally for at least 10 minutes.

  • Remove the squash from the inner pot and place it on a cutting board. Cut the squash open, discard the seeds, and scoop out the flesh into a large mixing bowl or blender. Mash or blend until smooth and serve as desired.

Notes

Blending Squash Puree: If using a blender to puree squash, be sure to leave the lid of the blender cracked open to let steam escape when blending. 
Storage: Butternut Squash Puree can be stored in the refrigerator for up to 5 days. It can also be stored in the freezer for up to 3 months.
If using as baby food, freeze the puree in ice cube trays until solid. Pop out frozen squash into a storage bag and pull out as desired. 
When selecting a Butternut squash, look for one that is firm, uniform in color, devoid of large cracks or bruises, and feels heavier than it looks. 

Nutrition

Calories: 56kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 440mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13288IU | Vitamin C: 26mg | Calcium: 62mg | Iron: 1mg

Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram – I would love to see!




#Instant #Pot #Butternut #Squash #Easy #Methods

Leave a Reply

Your email address will not be published. Required fields are marked *