Diced or whole, Instant Pot Butternut Squash is a method you'll want to master. Toss steamed cubes with simple seasonings for a quick, healthy side dish. Mash the flesh from whole chunks into a seasoned puree or silky soup.
1mediumbutternut squash (2.5 lb)peeled, seeded, and diced into 1" cubes (about 6 cups)
1teaspoonkosher salt
1cwater
seasonings to tastesee notes
Whole Instant Pot Butternut Squash
1mediumbutternut squash (2.5 lb)
1teaspoonkosher salt
1cwater
seasonings to tastesee notes
Instructions
Diced Instant Pot Butternut Squash
Place the diced squash into the instant pot. Sprinkle with the salt, then pour in the water.
Secure the lid, ensure the pressure valve is set to sealing, then program to 3-4 minutes HIGH pressure. It will take approximately 10 minutes for the pot to come to pressure. THREE minutes will yield tender squash that holds its own as a side dish; FOUR minutes will yield very soft squash that is ideal for soup, purees, and mashes.
Perform a quick release by using a wood spoon to move the pressure valve from sealing to venting; all the steam to escape completely and wait for the float valve to drop. Carefully remove the lid, opening away from you to allow the steam to safely escape.
Remove the squash using a slotted spoon, or pour into a mesh strainer to drain the squash from the liquid. See notes for seasoning suggestions.
Whole Instant Pot Butternut Squash
Gently scrub the skin, then slice the squash in half lengthwise from stem to blossom end. Use a spoon or melon baller to remove the seeds. Slice each half into three equal pieces.
Pour 1 cup water into the inner pot, then position a trivet into the inner pot. Arrange the squash pieces onto the trivet, then sprinkle with salt.
Secure the lid, ensure the pressure valve is set to sealing, then program to 8 minutes HIGH pressure. It will take approximately 15 minutes for the pot to come to pressure.
Allow the pressure to release naturally for 5 minutes, then manually release the remaining pressure by using a spoon to move the pressure valve from sealing to venting; all the steam to escape completely and wait for the float valve to drop. Carefully remove the lid, opening away from you to allow the steam to safely escape.
Remove the squash from the instant pot using tongs. Once cool enough to handle, use a spoon to scoop out the flesh and transfer to a large mixing bowl. Lightly mash with a potato masher or the tines of a fork. See notes for seasoning suggestions.
Notes
Diced Squash Seasoning Suggestions
BASIC: Drizzle with two tablespoons melted butter, then season to taste with ground pepper and fresh chopped sage.
SWEET: Whisk two tablespoons of browned butter, one tablespoon of brown sugar, and ½ teaspoon each cinnamon and nutmeg. Drizzle over the cooked squash and serve immediately.
GLOBAL: Heat 1 tablespoon coconut oil in a skillet. Add 1 teaspoon each cumin and curry powder plus ½ teaspoon coriander. Toast the spices in the coconut oil for 2-3 minutes, then drizzle the spiced oil over the steamed squash.
Whole Squash Serving Suggestions
MASH IT: remove the flesh using a spoon. Mash in a large bowl with 1-2 tablespoons maple syrup, ¼ cup heavy cream, ½ teaspoon cinnamon, and ½ teaspoon nutmeg.