Instant Pot Whole Butternut Squash

Here’s a step-by-step guide for how to cook Instant Pot Butternut Squash. Cook the squash whole and then slice it open easily and safely. Serve the squash puree in a variety of ways.

Butternut squash is such a delicious fall and winter vegetable, but it is a huge pain to peel and chop. In fact, because it’s so dense, it can also be very dangerous to try and chop it when it is uncooked. I am always so scared of cutting myself.

But, with this recipe for Instant Pot Whole Butternut Squash, you don’t have to worry anymore about the potential danger of cutting into it raw. You can cook a whole butternut squash right in the pressure cooker.

Then, when you take it out of the pressure cooker, it is absolutely tender and so easy to cut. In fact, you could literally slice through an Instant Pot Butternut Squash with a butter knife.

Let me show you exactly how to do it!

Recipe Steps

Step One

Place a whole, uncut butternut squash into the steamer basket of the Instant Pot with one cup of water. Lock on the lid and set the time to 25 minutes at high pressure.

Please see the recipe card at the end of this post for tips on how to pick the best butternut squash to cook in a pressure cooker.

Step Two

When the cooking time is up, let the pressure come down naturally for about 5-10 minutes. Then, use the quick release to get rid of any remaining pressure.

Step Three

Remove the lid and use tongs to carefully transfer the cooked butternut squash to a bowl or cutting board.

Step Four

After the squash has cooled, cut the squash in half lengthwise and scoop out the seeds and flesh. You will be delighted at how easy it to use cut into the cooked squash. You can literally use a butter knife to cut through the skin.

Step Five

To serve your cooked squash, you can put the cooked flesh into a bowl. Then, sprinkle on some salt and pepper and use a fork to gently mash it, or you can add butter, ghee, coconut butter, or your favorite toppings.

You can also use your butternut squash puree to make a delicious Instant Pot Butternut Squash Soup.

Recipe Highlights

• Cooked butternut squash is so versatile. It can be served plain, with a tad of coconut butter, ghee, salt, and pepper, or blended with other vegetables into a delicious, warming soup.
• Butternut squash is incredibly high in beta-carotene and is naturally sweet. 
• By cooking the squash whole in the pressure cooker, you don’t have to worry about peeling and chopping it, which can be quite dangerous.

Top Tips

• Pick a small to medium-sized butternut squash to make sure it will fit inside your pressure cooker pot. Ideally your squash will be less than 8-inches in length to fit inside a 6-quart Instant Pot.
• Serve immediately or store the cooked squash in a bowl with an air-tight lid in the refrigerator for up to 4 days.
• Mash in a few tablespoons of butter, ghee, or coconut butter, along with some salt and pepper, and serve it as a healthy side dish.
• You can also blend it with broth to make soup, or freeze it into cubes and add it to a smoothie.

FAQs

Other Easy Instant Pot Vegetable Recipes You May Like

• Instant Pot Artichokes
• Instant Pot Baked Potatoes
• Instant Pot Beets
• Instant Pot Kabocha Squash
• Instant Pot Cauliflower Mash
• Instant Pot Carrots

Don’t miss my round-up of the best Instant Pot Vegan recipes. And, if you’re wondering which Instapot to buy, I recommend the 6-quart Duo.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Instant Pot Whole Butternut Squash

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★★★★★

4.5 from 12 reviews

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 1x
• Diet: Vegan

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Description

Here’s a step-by-step guide for how to cook Instant Pot Butternut Squash. Cook the squash whole and then slice it easily and safely. Serve the squash puree in a variety of ways.

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Ingredients

Scale 1x2x3x

• 1 cup water
• 1 whole butternut squash (less than 8 inches in length)

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Instructions

1. Place the trivet inside the base of a 6-quart or 8-quart pressure cooker. Pour in the water and then place the butternut squash on top of the trivet.
2. Lock on the lid and make sure the valve is set to “sealing.” Set the time to 25 minutes on high pressure. 
3. Once the cooking time is complete, let the pressure come down for about 5-10 minutes. Then, remove the lid and use tongs to carefully remove the squash from the pot to a cutting board.
4. When the squash is cool enough to handle, use a sharp knife to cut off the top and end of the squash. Then, cut the squash in half from the top to the bottom.
5. Open the squash and use a spoon to scoop out and discard the seeds. Use your spoon to scoop out the squash to a serving bowl. 
6. Serve immediately or store the cooked squash in an bowl with an air-tight lid in the refrigerator for up to 4 days. 

Notes

• Cooked butternut squash can be served in a variety of ways. My favorite way to use it is to mash in a few tablespoons of butter, ghee, or coconut butter, along with some salt and pepper, and serve it as a healthy side dish.
• You can also blend it with broth to make soup, or freeze it into cubes and add it to a smoothie.  

• Category: Side dish
• Method: Instant Pot pressure cooker
• Cuisine: Healthy

Keywords: pressure cooker squash, instapot, butternut squash puree

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