5 from 30 votes
Instant Pot Butternut Squash
The Instant Pot Butternut Squash recipe shows how to cook a medium butternut squash quickly with only water and pressure. Cutting the squash in half or quarters lets it steam inside the pot until tender. The method keeps the squash moist and cooked evenly, making it easy to scoop out the flesh for serving.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
1
Squash
Calories:
338 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 butternut squash medium
- 1 cup water
Instructions
- Cut the butternut squash in half and scoop out the seeds.
- Place the trivet in the bottom of the Instant Pot and pour the water in. Place the squash, cut-side up into the Instant Pot. If it's too big, cut it into quarters.
- Close the lid of the pot, make sure it's set to 'Sealing', and cook on manual high pressure for 12 to 15 minutes. Then do an instant release and check to see if it's tender. If not, you can cook it for a few more minutes.
- Scoop the flesh out of the skin and serve.
Cup of Yum
Nutrition Information
Calories
338kcal
(17%)
Carbohydrates
88g
(29%)
Protein
8g
(16%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
0.1g
(1%)
Sodium
42mg
(2%)
Potassium
2640mg
(56%)
Fiber
15g
(60%)
Sugar
17g
(34%)
Vitamin A
79725IU
(1595%)
Vitamin C
158mg
(176%)
Calcium
367mg
(37%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 1 Squash
Amount Per Serving
Calories 338
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 88g | 29% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 42mg | 2% |
| Potassium | 2640mg | 56% |
| Fiber | 15g | 60% |
| Sugar | 17g | 34% |
| Vitamin A | 79725IU | 1595% |
| Vitamin C | 158mg | 176% |
| Calcium | 367mg | 37% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.