Instant Pot Butternut Squash
Description
Whole butternut squash cooked in the pressure cooker until tender — no peeling, no chopping, and the skin slips right off.
Ingredients
- 2 1/2 pounds butternut squash, about 1 whole
- 1 cup water, 1½ cups for an 8-quart pot
- Optional for serving: 2 tablespoons butter, 1 tablespoon maple syrup, ½ teaspoon kosher salt, freshly ground black pepper
Instructions
- Scrub and dry the butternut squash. Pierce the skin in 5 or 6 places with a paring knife.
- Pour the water into the inner pot and set the wire trivet inside.
- Place the whole squash on the trivet. If it doesn't fit, cut it crosswise between the neck and the bulb.
- Lock the lid and set the valve to Sealing. Cook on high pressure for 5 minutes. The pot needs 10–15 minutes to come to pressure first.
- Let the pressure release naturally for 10 minutes, then move the valve to Venting to release the rest.
- Test the neck with a knife. It should pierce with no resistance. If firm, reseal and cook 2 more minutes.
- Remove with tongs and cool 5 minutes. Halve lengthwise, scoop out the seeds, and peel or scoop the flesh from the skin.
- Serve with butter, maple syrup, salt, and pepper, or set aside for soups, purees, and pasta.
Equipment
- Instant Pot or Ninja Foodi pressure cooker,
- Wire trivet
Notes
- Cook times by cut: whole 5 min, halved 4 min, 1-inch cubes 3 min with quick release, frozen cubes 4 min with quick release.
- Squash over 3 lb: add 2 minutes. Under 2 lb: subtract 1 minute.
- Refrigerate up to 4 days, or freeze up to 3 months.
Nutrition
Serving: 1ServingCalories: 128kcalCarbohydrates: 33gProtein: 3gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 14mgPotassium: 998mgFiber: 6gSugar: 6gVitamin A: 30136IUVitamin C: 60mgCalcium: 138mgIron: 2mg