Instant Pot Butternut Squash (Whole or Halves)
This Instant Pot Butternut Squash is the fastest, easiest way to cook a whole squash or squash halves—no peeling required! In just about 20 minutes, the pressure cooker delivers perfectly tender squash that’s effortless to scoop out and use in soups, casseroles, purées, and more.
Servings 4
Calories 84kcal
Instructions
- Start by giving your squash a good rinse.1 medium butternut squash
- Place the trivet into the Instant Pot insert, and then place your whole butternut squash or squash halves on the trivet.
- Add 1.5 cups of water to the instant pot.1.5 cups water
- Add the lid, and flip the vent to sealing.
- Set the instant pot to Manual / High pressure to 20 minutes for a whole squash, or 8 minutes for squash halves.
- When the pressure cooking cycle is complete, allow the pressure to release naturally for 10 minutes, and then flip the vent to "venting" to release the remaining pressure.
- Carefully remove the squash from the Instant Pot, and allow it to cool.
- Split the squash in half, scoop the seeds out, and either peel the skin away or scoop the flesh out with a spoon.
- Use cooked squash as desired.
Notes
- Nutrition values are an estimate only.
- Note that cooking times can vary with squash size.
- If your squash is not tender enough, you can always add a bit more water to the Instant Pot and pressure cook it for another 2-3 minutes. However, you can’t take it back if your squash is too mushy. So proceed with caution.
- This cooking technique is best suited for making mashed butternut squash or butternut squash purée that will be used in soups, baking, etc.
Nutrition
Calories: 84kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 660mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19931IU | Vitamin C: 39mg | Calcium: 93mg | Iron: 1mg