Instant Pot Butternut Squash

Name: Instant Pot Butternut Squash
Prep time: 1 min
Cook time: 5 min
Total time: 6 min
Ingredients: 1 butternut squash; 1 cup water

Jump to Recipe Print Recipe

Instant Pot Butternut Squash recipe is going to make serving butternut squash with your holiday meals a breeze.

You can use a pressure cooker to make firm butternut squash that you can then use to make other butternut squash recipes.

cubed butternut squash in a white bowl — **Cubed Butternut Squash**

The Instant Pot is going to save you so much time over the holidays.

How to make firm Instant Pot Butternut Squash

Sometimes as convenient as it is to cook in an electric pressure cooker you don't end up with the results you expected.

It is very easy to overcook vegetables in the Instant Pot and end up with a mushy mess.

In the case of butternut squash you might want mashed butternut squash depending on the way you plan to use it.

If you love easy & amazing recipes join the Flour On My Face Newsletter and get each of my new recipes delivered right to your inbox.

Mashed butternut squash is delicious when you melt a little butter on it, sprinkle it with cinnamon and a bit of brown sugar. I love mashed butternut squash.

A 4 photo collage of the steps for making firm and cubed butternut squash in the Instant Pot.

If you want to make something like a butternut squash casserole or a Stuffed Pork Loin with cooked cubed butternut squash than you will have to be more careful when you cook butternut squash in the Instant Pot.

For me, I wanted some cooked but firm cubed butternut squash to use in another recipe.

cutting cooked butternut squash into cubes on a wooden cutting board — **cutting cubed butternut squash**

I could have used either mashed butternut squash or cubed butternut squash for my recipe. I decided to pressure cook the butternut squash just until it was fork tender so I could cut it into cubes.

This way I had the option of using the squash any way I wanted to. You can always mash the cubed squash if needed.

I ended up making homemade Butternut Squash Pasta Sauce with my fresh Instant Pot butternut squash.

FAQS

How long does butternut squash last?

Store fresh unblemished and uncut butternut squash in a cool dark area and it will last 2 to 3 months.

What is the easiest way to remove the skin from butternut squash?

The easiest way to remove the hard tough skin of winter squash like butternut squash is to steam the whole uncut butternut squash in the Instant Pot or crock pot before peeling. The skin on a cooked butternut squash is soft and very easy to cut.

Fall Recipes You Might Enjoy

I recently shared a delicious Savory Stuffed Shells recipe that was made with a store-bought Butternut Squash sauce.

I have to admit that I have only seen the store bought butternut squash sauce recipe in one retail store, making it very difficult for some of my readers to find.

Butternut Squash Pasta Sauce is pretty easy to make so I made a batch in my slow cooker. I'll share the Butternut Squash Sauce recipe soon.

unpeeled and cooked butternut squash cut in half with the seeds cleaned out on a wooden cutting board — **Cooked butternut squash**

Instant Pot Squash recipes are easy to make. Instant Pot Spaghetti Squash is another favorite Instant Squash recipe I make all the time.

Ingredients

butternut squash
1 cup water

Directions

Wash off the outside of the butternut squash.
With the wire rack in the bottom of the instant pot add 1 cup of water.
Place the whole butternut squash inside the Instant Pot.
Close the electric pressure cookers lid. Make sure the valve is in the closed position.
Press the manual button and set the time to 5 minutes.
Once the 5 minutes of pressure cooking is over allow the steam to release naturally. I left it for about an hour and a half while I was doing some other work.
Open the lid and carefully remove the cooked butternut squash from the Instant Pot.
Place the butternut squash in a bowl or on a cutting board to allow to cool.
Once the squash is cool enough to safely handle slice the butternut squash down the vertical center.
Remove the seeds and strings from inside the butternut squash with a spoon and discard.
Carefully using a sharp knife slice down each half of butternut squash vertically and horizontally.
Use the knife or a spoon to cut or scoop the firm flesh of the butternut squash from the skin.
Place the butternut squash in a large bowl and prepare as needed.
You could also divide the cooked butternut squash into serving sizes and freeze in ziplock bags.

a whole unpeel and uncut butternut squash in the pot of a pressure cooker after cooking.

Print the recipe below