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 recipe
⭐️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.
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.