1 whole butternut squash (less than 8 inches in length)
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.
Lock on the lid and make sure the valve is set to “sealing.” Set the time to 25 minutes on high pressure.
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.
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.
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.
Serve immediately or store the cooked squash in an bowl with an air-tight lid in the refrigerator for up to 4 days.
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.