Instant pot butternut squash is a fast way to cook this delicious squash. Simply slice the squash in half and cook for 10 minutes. Use as is or in your favorite recipes.
Using the Instant Pot to prepare butternut squash offers a speedy and convenient method for enjoying this delectable vegetable. Just split the squash in half and let it cook for a mere 10 minutes. Whether you choose to serve it as is or incorporate it into your preferred recipes, the Instant Pot effortlessly turns this winter squash into a uniquely creamy delight.
Cooking squash in an instant pot leaves you with a buttery veggie that can be mashed or pureed to use in muffins, casseroles, smoothies and so much more!
Use the cooked squash in recipes like maple roasted butternut squash, sauteed butternut squash, or in our butternut squash casserole.
Table of Contents
Ingredients
- 1 medium butternut squash
- 1 cup water
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Cook Butternut Squash in the Instant Pot
- Carefully slice the ends off of the squash then cut it in half lengthwise. Scoop the seeds out with a spoon.
- Place the trivet into the instant pot. Place the two halves of the butternut squash on top of the trivet.
- Add the water and place the lid onto the instant pot. Turn the valve to seal
- Turn the instant pot to high pressure and set it for 10 minutes (if cooking as small squash cook for 8 minutes).
- Once the time is up do a quick release by turning the valve to venting then remove the cover.
- Serve the squash as is with butter, salt, and pepper, or use in your favorite recipe.
How To Use Cooked Butternut Squash
Cooked butternut squash is so versatile, making it a great veggie to easily add to your favorite recipes or serve as a side dish.
While technically a winter squash variety, you can enjoy butternut squash all year.
From the holiday season to summer festivities, it is a kid-friendly vegetable.
- It can be mashed or pureed to replace pumpkin in recipes such as Gluten Free Pumpkin Pancakes, Gluten-Free Pumpkin Muffins, or Gluten-Free Chocolate Chip Pumpkin Muffins.
- Blend with coconut milk and veggie broth to turn into a creamy squash soup.
- Whip with milk and butter for creamy squash.
- Drizzle with olive oil and sprinkle with garlic for a savory side.
- Turn into Butternut Squash Casserole or swap for the sweet potatoes in Easy Sweet Potato Casserole.
- Drizzle with maple syrup or honey.
- Mix with butter, brown sugar and raisins for a sweet version.
- Add to tacos, enchiladas or burritos instead of refried beans.
Mashed butternut squash is also delicious served as is without any seasoning or topping. This is especially preferred for picky eaters who may be hesitant to try new flavors. Sticking with a simple bowl of squash is a great way to introduce the vegetable.
Expert Tips
- Save time by placing the two squash halves in the instant pot instead of peeling and chopping them into cubes.
- Always use a sharp knife to easily slice squash as dull knives have a higher risk of slipping on the surface of the squash.
- Use a vegetable peeler instead of a knife if peeling is desired.
- Save the butternut squash seeds to roast in the oven and serve as a sweet or savory snack.
- When selecting a squash at the store, look for one that is blemish free and is heavy for its size.
- Store a whole squash in a cool dark place such as a pantry for up to a month.
Frequently Asked Questions
Butternut squash takes 10 minutes under pressure to cook. If the squash is smaller in size, you can reduce the total cooking time to 8 minutes.
Everyone has a different preference when it comes to texture of squash. If a softer texture is preferred, add back into the instant pot for a few more minutes or you can peel and cube and sauté in a skillet to caramelize the squash.
Yes, all forms of squash are gluten-free in their natural form along with vegan, vegetarian and dairy free.
We enjoy making Instant Pot Frozen Chicken Wings, Instant Pot Chicken Soup With Rice, Jasmine Rice (Instant Pot) and Instant Pot Chicken Stir Fry.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Squashes can be challenging to slice so always wear a cut glove on the hand that is not holding the knife and always have a helper in the kitchen with you to assist.
- Cook with broth instead of water to add more flavor to the squash.
- A quick release on the Instant pot is when you manually turn the valve to release the steam. Remember that the steam will shoot out the top so stand back once you open the valve.
Storing & Reheating Instructions
In the fridge: Plain cooked squash will last up to 5 days in the fridge. Be mindful that the shelf life may be reduced if seasonings or toppings are added to the squash.
In the freezer: Keep up to 3 months in the freezer. You can freeze in bulk or portion into small servings to easily reheat as needed.
A simple way of freezing in portions is scooping the squash into muffin tins to freeze then transferring to a Ziploc bag once frozen.
Reheat by microwaving in 30-second increments until hot. For ease, let frozen squash thaw in the fridge overnight before reheating.
Squash can also be reheated if used in a recipe by following the directions as written.
More Butternut Squash Recipes
As you become more comfortable working with this vegetable and are looking for more ways to fix butternut squash, consider any of these gluten-free butternut squash recipes.
- Gluten Free Butternut Squash Ravioli
- Butternut Squash and Sweet Potato Soup
- How To Freeze Butternut Squash
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Butternut Squash Instant Pot Recipe
Ingredients
- 1 medium butternut squash
- 1 cup water
Instructions
- ⭐️Prep the squash. Slice the ends off of the squash then cut it in half lengthwise. Scoop the seeds out with a spoon. Place the trivet into the instant pot. Place the two halves of the butternut squash on top of the trivet. Add the water and place the lid onto the instant pot. Turn the valve to seal.1 medium butternut squash, 1 cup water
- ⭐️Cook. Turn the instant pot to high pressure and set it for 10 minutes (if cooking as small squash cook for 8 minutes). Once the time is up do a quick release by turning the valve to venting then remove the cover.
- Serve. Serve the squash as is with butter, salt, and pepper, or use in your favorite recipe.
Notes
- Save time by placing the two squash halves in the instant pot instead of peeling and chopping into cubes.
- Always use a sharp knife to easily slice squash as dull knifes have a higher risk of slipping on the surface of the squash.
- Use a vegetable peeler instead of a knife if peeling is desired.
- Save the butternut squash seeds to roast in the oven and serve as a sweet or savory snack.
- When selecting a squash at the store, look for one that is blemish free and is heavy for its size.
- Store a whole squash in a cool dark place such as a pantry for up to a month.
Nutrition
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