Instant Pot Butternut Squash
User Reviews
5
-
Total Time
20 mins
-
Servings
6
-
Calories
136 kcal
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Cuisine
International
Instant Pot Butternut Squash
Description
The recipe involves rinsing and cutting a whole butternut squash into pieces designed to cook evenly inside an electric pressure cooker. A cup of cold water is added to the pot with a trivet on which the squash is layered. Cooking under high pressure for 8 to 11 minutes softens the squash suitably depending on desired texture. After a quick release of pressure, the squash is ready to serve.
The texture ranges from firm to tender depending on the cooking duration, with a naturally creamy, slightly sweet flavor inherent to butternut squash. The recipe encourages garnishing with brown sugar and kosher salt alongside fresh herbs like thyme, sage, or rosemary, plus olive oil or melted butter to complement the squash’s sweetness.
This simple preparation allows for flexible serving options—from a plain side dish to flavored vegetable accompaniment. Cooking times may be adjusted based on the squash’s size and texture preference. The recipe includes suggestions for garnishing and encourages personal adjustments for seasoning.
Rating the recipe after trying helps share experience, though no specific storage or make-ahead notes are given.
Ingredients
- 1 (1916g or ~4lbs) butternut squash , rinsed
- 1 cup (250ml) water cold
Optional Toppings & Garnishes
- brown sugar
- kosher salt
- rosemary fresh
- thyme
- sage
- olive oil or melted butter
Instructions
- Cut Butternut Squash: Based on our experiments, whole butternut squash cooks most evenly in Instant Pot when cut this way (as shown in photo).
- Pressure Cook Butternut Squash: Pour 1 cup (250ml) cold water, then place trivet in Instant Pot. Layer the cut butternut squash on top of trivet (as shown in photos). Lock the lid, then turn Venting Knob to the Sealing Position. Pressure Cook at High Pressure for 8 - 11 minutes, then Quick Release. Open the lid carefully.*Pro Tip: The best cooking time depends on the size of your butternut squash and how tender you like your butternut squash (firm vs. very soft). For reference, a 4lb (1916g) butternut squash with a circumference of 19" will take 9 - 10 minutes (under pressure time) to fully cook in the Instant Pot.
- Garnish and Serve Butternut Squash: For an easy side dish, sprinkle brown sugar and kosher salt over your creamy rich butternut squash. Drizzle with olive oil or melted butter, then serve immediately. Enjoy~*Pro Tip: If you want to garnish with some fresh herbs, butternut squash pairs well with rosemary, thyme, or sage.
Notes
- The cooking time should be adjusted based on the squash’s size and desired firmness, typically 9-10 minutes under pressure for a 4-pound squash.
- Use fresh herbs and a drizzle of olive oil or melted butter as optional garnishes to enhance flavor.
- Cool thoroughly before storing in the refrigerator if not serving immediately.
- Rate the recipe after trying it to share your experience and help others decide.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 14mg | 1% |
| Potassium | 1064mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 32145IU | 643% |
| Vitamin C | 64mg | 71% |
| Calcium | 145mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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