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Instant Pot Mashed Butternut Squash
Mashed Butternut squash makes a delicious Thanksgiving side dish perfect for celebrating Fall. Instant Pot Mashed Butternut Squash is easy to make and will be on your holiday table in no time!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
35 mins
Servings: 6
Calories: 145 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 large butternut squash
- 2 cups water
- 5 Tablespoons butter
- salt to taste
- pepper to taste
- 2 Tablespoons sour cream or you can use heavy cream
- Optional: Chives fresh rosemary, or basil.
Instructions
- Slice the ends off of the squash. Then cut the squash in half lengthwise and then cut each of those in half widthwise, and then those in 2, until you have a total of 8 pieces.
- Scoop out the seeds in the center cavity of the squash. Cut them once again in halves, leaving you with a total of 8 sections that are similar in size.
- Place the trivet inside your Instant Pot and add 2 cups of water.
- Add in the butternut squash on the trivet and close the lid.
- Set the cook time for 15 minutes on high pressure.
- Once cook time has elapsed, release the vent and open the IP when the steam is gone.
- Remove the squash from the IP and gently remove the skin from the squash.
- With a fork or a potato masher, mash the squash until you the lumps are gone and you get the texture you would like. If you want it smoother you can also use an electric mixer, but I suggest leaving a bit of texture into your mashed butternut squash.
- Continue by placing the squash into a large bowl. Add in the butter, so it melts into the mixture.
- Continue by adding the salt, pepper, sour cream, mix until combined and serve.
- Optional: garnish with fresh rosemary, chives, or basil.
Cup of Yum
Notes
- Smooth. If you want a smoother texture, you can also use an electric mixer, but I suggest leaving a bit of texture in your mashed butternut squash.
- Drain Water. When removing the squash from the Instant Pot, be sure to drain well, so the butternut squash is not too watery.
- Vegan - Use vegan butter and coconut cream instead of real butter and sour cream.
- Maple - Add a 1/4 cup of real maple syrup to the squash.
- Cinnamon - Add a teaspoon of cinnamon to the mashed butternut squash with 1/2 cup brown sugar.
- Pecan - Add chopped pecans to the top of the butternut squash.
- Fridge - Store it in an airtight container for up to 5 days in the refrigerator.
- Freeze - Place the butternut squash in a freezer-safe, airtight container and freeze it for up to 3 months.
Nutrition Information
Calories
145kcal
(7%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
26mg
(9%)
Sodium
87mg
(4%)
Potassium
451mg
(13%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
13592IU
(272%)
Vitamin C
26mg
(29%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 145
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 87mg | 4% |
| Potassium | 451mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 13592IU | 272% |
| Vitamin C | 26mg | 29% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.