Here’s the easiest recipe you’ll ever find for delicious butternut squash. Ready in 3 minutes, it’s the perfect side dish for your next healthy meal!
After my first two real attempts using the pressure cooker, one of you brilliant readers suggested I start using my owner’s manual, ha. I also decided that last night I would try making something much simpler and straight-forward, like chopped butternut squash. I get the 2 lb. box at Costco, I love that it’s already chopped and ready to go:
I simply poured the contents into my pressure cooker pot and added one cup of water (the book said at least 1/2 cup so I doubled it to be sure). After cooking it this way, I would use a little less water in the future to make it less watery.
I also added some spices that I would normally add if I were roasted the squash in the oven: pumpkin pie spice, garlic powder, chili powder and dried oregano. I just stirred it all together and it looked like this:
Three minutes later on high pressure with the quick-pressure release…ta-da!
It smelled a-MA-zing! I served it alongside my leftovers from last night. I think some onion added to the squash would have been really good so I’m going to try that next time and include it in the recipe as an option.
Could I achieve the same result by steaming the squash on the stove top? Of course, but it takes a lot longer than three minutes, that’s for sure. So, that concludes my first session of the basics of using the pressure cooker.
I’d love to know what your experiences are with pressure cooking. I know the Instant-Pot has gotten really popular. It’s essentially an electric pressure cooker, right? The one that I have goes on the stovetop. I think for veggie-based meals, the pressure cooker makes a lot of sense. I also love the slow-cooker, but you have to run it for so long and make sure to plan ahead. The pressure cooker is ideal if you’ve just gotten home and need something stat.
Items recommended for this recipe (some affiliate links included):
- Instant Pot 6-quart pressure cooker or Power Pressure Cooker XL
- Paleo Cooking with your Instant Pot book
- organic dried oregano
- organic pumpkin pie spice (buy in bulk for the best price)
Here’s the recipe:Print
Basic Butternut Squash in the Pressure Cooker – Makes 4 Servings
- 2 lb. chopped butternut squash (from about one large squash)
- 3/4 cups of water
- 1 medium onion, chopped (optional)
- 1 tablespoon each pumpkin pie spice and dried oregano
- 1 teaspoon each garlic powder and chili powder
- Combine all ingredients in the pot of a 6-quart pressure cooker and stir to combine. Set on high-pressure for 3 minutes. Use the quick-release method after cooking.
- Serving Size: 1 cup
- Calories: 102
Pin this recipe for later:
Join my weekly newsletter list! I’ll e-mail you once a week with a summary and links to new articles, plus insider info and bonuses available only to subscribers. This keeps you from having to keep checking my site for new blog posts.
Sign up now and unsubscribe at any time. I will never sell your name or spam you, I promise.