A Time-Saver
Instant Pot Butternut Squash is a true lifesaver in my kitchen. This Instant Pot Butternut Squash recipe is perfect for those evenings when you need a quick, nutritious side dish without any fuss. Imagine having a tender, velvety butternut squash ready in just 20 minutes! With just a few simple steps, the Instant Pot Butternut Squash becomes a fall favorite that’s not only delicious but also incredibly easy to prepare.
Preparing the Squash
Getting started with the Instant Pot Butternut Squash is a breeze. First, you’ll select a butternut squash that fits comfortably into your Instant Pot. For this recipe, you’ll want to slice the squash lengthwise and scoop out the seeds. I love using a sharp knife for this part to ensure clean cuts. The squash halves then go into the Instant Pot, where they steam to perfection in just 8 minutes of high-pressure cooking. The whole process is so straightforward, you’ll wonder why you ever cooked squash any other way!
Cooking and Checking
As the squash cooks, the aroma fills the kitchen, making it hard to wait for the final product. Once the cooking time is up, a quick release of the pressure reveals perfectly tender squash. I usually check its doneness with a fork—if it’s tender and easily pierced, it’s ready to go. If it needs a bit more time, a few additional minutes on the “KEEP WARM” setting will do the trick.
Serving and Enjoying
Finally, I love serving my Instant Pot Butternut Squash with a simple seasoning of salt, pepper, and a drizzle of olive oil. It pairs beautifully with marinara sauce or a sprinkle of fresh herbs. Whether you’re serving it alongside grilled chicken or tofu, this dish makes a fantastic addition to any meal. The ease and speed of this recipe make it a staple for busy weeknights and cozy dinners alike!
Table of Contents
Chef’s Notes- Instant Pot Butternut Squash
- Choosing the Squash: Opt for a butternut squash that fits comfortably in your Instant Pot. If you have a 6-quart Instant Pot, make sure the squash is no longer than 8 inches in length. This will ensure it cooks evenly and fits properly.
- Cutting Tips: When slicing the squash, use a sharp chef’s knife and rock it back and forth to cut through the tough skin. If the squash is too hard to cut, try microwaving it for 1-2 minutes to soften it slightly.
- Removing Seeds: An ice cream scoop works great for removing the seeds and stringy bits. If you don’t have one, a sturdy spoon will do. Make sure to get all the seeds out for a cleaner final dish.
- Adding Flavor: For enhanced flavor, sprinkle the squash with salt and pepper or a dash of your favorite seasoning before cooking. A drizzle of olive oil or a sprinkle of garlic powder can also add extra depth to the flavor.
- Checking Doneness: The squash should be easily pierced with a fork or knife when done. If it’s not quite tender, you can leave it in the Instant Pot on the “KEEP WARM” setting for an additional 5-15 minutes until it reaches your desired texture.
- Serving Suggestions: This butternut squash is versatile. Serve it with marinara sauce, vegan pesto, or a white wine pasta sauce. It also pairs well with grilled chicken or tofu for a balanced meal.
Instant Pot Butternut Squash
Discover the quickest way to prepare butternut squash using your Instant Pot! This 20-minute, one-pot recipe is a game-changer for busy weeknights. Perfectly tender and ready to be paired with your favorite sauces, this dish is a must-try for anyone looking to simplify their cooking routine. Inspired by the ease and efficiency of modern cooking, this recipe will have you wondering why you ever cooked squash any other way!
4
servings5
minutes15
minutes42
kcal20
minutesKeep the screen of your device on
Ingredients
butternut squash
1 cup water
Acorn squash (replaces butternut squash)
Kabocha squash (replaces butternut squash)
Vegetable broth (replaces water for added flavor)
- Alternative Ingredients:
Acorn squash replaces butternut squash
Kabocha squash replaces butternut squash
Vegetable broth replaces water for added flavor
Directions
- Preparing the Squash – Select a butternut squash that fits your Instant Pot. For a 6-quart Instant Pot, ensure the squash is no longer than 8 inches. Carefully slice the butternut squash lengthwise using a sharp knife. Insert the tip of the knife into the side of the squash and push it through to the other side. Rock the knife back and forth to cut through one half, then repeat on the other side.
- Removing Seeds – Use an ice cream scoop or a sharp spoon to remove the seeds and stringy parts from the squash. Pour 1 cup of water into a 6-quart or larger Instant Pot. Place the trivet inside and position the halved and deseeded butternut squash sideways, facing up so both halves fit.
- Checking Doneness – Use a fork or knife to check if the squash is fully cooked; it should easily pierce the skin and flesh. If not fully cooked, cover with the lid and allow it to steam on “KEEP WARM” for an additional 5-15 minutes until tender.
- Serving – Once slightly cool, press “CANCEL,” remove the squash, flip it flesh-side up, and use a fork to scrape out the strings. Serve with your favorite sauce or seasoning.
Equipment
- chef’s knife
- cutting board
- instant pot
Nutrition Facts
- Calories: 42kcal
- Fat: 0.4g
- Saturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 28mg
- Potassium: 181mg
- Carbohydrates: 10g
- Fiber: 2.2g
- Sugar: 3.9g
- Protein: 1g
- Vitamin A: 170.5IU
- Vitamin C: 5.43mg
- Calcium: 32.55mg
- Iron: 0.53mg
FAQs- Instant Pot Butternut Squash
Can I use a different type of squash?
Yes, you can substitute acorn squash or kabocha squash for butternut squash. Adjust the cooking time if needed as different squash varieties may vary in texture.
What if my butternut squash is too large for my Instant Pot?
If your squash is too large, cut it into smaller chunks that fit in your Instant Pot. You may need to adjust the cooking time slightly.
Can I use vegetable broth instead of water?
Absolutely! Using vegetable broth will add more flavor to the squash. Just substitute the water with an equal amount of broth.
How do I store leftovers?
Store any leftover cooked squash in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. To reheat, thaw in the refrigerator overnight and microwave or reheat on the stove.
Can I make this recipe ahead of time?
Yes, you can cook the butternut squash ahead of time and store it in the refrigerator. Simply reheat it before serving. You can also prepare the squash and freeze it for future use.
