Instant Pot Butternut Squash
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Looking for a simple, healthy side dish that’s perfect for any occasion? Instant Pot Butternut Squash is the answer! With minimal prep and just 15 minutes of cooking time, this dish is a stress-free addition to your holiday table or weeknight dinners, bringing all the flavor without the hassle.
Like butternut squash, so sweet and smooth? Been hesitant to tackle one because of the cooking time involved? Now, the Instant Pot makes butternut squash quick and easy, and cooked to perfection every time!
Why You’ll Love Instant Pot Butternut Squash
- Quick and Easy: The Instant Pot makes cooking butternut squash a breeze. In just 15 minutes, you’ll have perfectly tender squash, saving you time compared to traditional oven baking.
- Healthy and Nutritious: Butternut squash is packed with vitamins, fiber, and minerals. It’s a great low-calorie, nutrient-rich side dish, loaded with vitamin A, potassium, and more.
- Versatile Side Dish: Whether you enjoy it plain with butter, topped with cinnamon and maple syrup, or mashed for a creamy texture, this dish offers endless serving options to suit any meal.
- Perfect for Special Diets: This recipe is naturally gluten-free, vegan, and low-carb, making it a perfect side dish for a variety of diets, including keto and paleo.
- Minimal Effort: With just a few simple ingredients and no need to peel the squash, this recipe is easy to prepare with minimal cleanup. It’s perfect for busy weeknights or holiday meals.
If you haven’t tried butternut squash yet, let this Instant Pot Butternut Squash recipe be your inspiration. Just 15 minutes in the Instant Pot, and you have the most delicious, smooth, sweet side dish ever! Super simple, and so good, even your picky kids will love it.
Ingredients For Instant Pot Butternut Squash
- Butternut Squash – Choose a firm, medium-sized squash for the best results. The sweet and creamy texture makes it perfect for mashing or serving whole.
- Water – Helps create the steam needed to cook the squash evenly in the Instant Pot.
- Butter (optional) – Adds a rich, creamy flavor to the cooked squash. You can omit this if keeping the dish vegan.
- Maple Syrup (optional) – For those who love a hint of sweetness, a drizzle of maple syrup enhances the natural flavors.
- Cinnamon (optional) – A sprinkle of cinnamon adds a warm, comforting spice that pairs perfectly with the sweetness of the squash.
Eating healthy doesn’t have to mean the same old boring foods. This Instant Pot Butternut Squash can sub for potatoes on the dinner plate, be enjoyed just plain with butter, or sprinkled with some cinnamon or maple syrup. Serve the halves whole or cut into cubes, or scoop out that succulent flesh and mash it up (we love it mashed!).
Kitchen Tools You Need To Make Instant Pot Butternut Squash
- Instant Pot – The star of the show, this appliance makes cooking butternut squash quick and effortless.
- Knife – You’ll need a sharp knife to cut the butternut squash in half.
- Ice-cream scoop or spoon – Perfect for scooping out the seeds from the squash.
- Measuring cup – For accurately measuring the water needed in the Instant Pot.
- Measuring spoons – To measure optional toppings like butter, maple syrup, or cinnamon.
Butternut squash is a great holiday vegetable. It’s really traditional at Thanksgiving in many families, but the time it takes to bake one in the oven – well, who’s got the time? Or an extra oven when you’ve got turkey and pies to cook? Nope, me neither! Your Instant Pot solves this dilemma! Since it so quick and easy, you can make it at the last minute, or prepare it ahead and just reheat!
And, did I mention how healthy Instant Pot Butternut squash is? It’s high in fiber, which helps to control cholesterol, and is good for our digestive process, and relatively low in calories (about 100 per serving). It’s packed with Vitamin C – one serving provides about one-third of our daily RDA, and a good amount of Vitamin E. Butternut Squash is rich in B vitamins like folates, riboflavin, niacin, vitamin B-6, thiamin, and pantothenic acid. And it provides minerals, too, like iron, zinc, copper, calcium, potassium (more than a banana!), manganese, and phosphorus.
How To Make Instant Pot Butternut Squash
- Start by cutting the butternut squash in half lengthwise. Scoop out the seeds using an ice-cream scoop or spoon.
- Pour 1 cup of water into the Instant Pot, and place the squash halves inside.
- Secure the lid on the Instant Pot, ensuring the valve is set to the sealing position.
- Select the “Pressure Cook” or “Manual” setting, and cook on High Pressure for 15 minutes.
- Once the timer is done, use the quick release method to release the steam.
- Carefully remove the squash from the Instant Pot. You can serve it as is or mash it up, and top with butter, maple syrup, and cinnamon for extra flavor.
Butternut squash gets its orange color from beta carotene, which our body converts to vitamin A, which is essential for healthy eyes. It has more Vitamin A than almost any other vegetable!
Serving Suggestions
- Serve the butternut squash as a side dish for roasted meats like chicken or turkey.
- Mash the squash and serve it as a creamy alternative to mashed potatoes.
- Drizzle it with maple syrup and sprinkle cinnamon on top for a sweet, fall-inspired dish.
- Cube the cooked squash and add it to spring mix salads or cauliflower salad for a healthy meal.
- Top with butter and a pinch of salt for a simple yet delicious side.
Tips: (1) Use an ice-cream scoop of scoop the seeds out of the squash. (2) Choose a butternut squash that has a matte color to the skin, rather than a glossy coat – shiny skin means t it was picked too early and will not be as sweet. (3) Save the seeds, and roast them like pumpkin seeds. Not only are they tasty, but they’re an excellent source of dietary fiber and mono-unsaturated fatty acids that benefit heart health. Also, they are rich in protein, minerals, vitamins, and the health promoting amino acid, tryptophan.
Variations and Substitutions
- Spicy Butternut Squash: If you prefer a kick to your squash, sprinkle some chili powder, cayenne, or smoked paprika before serving. This will add a smoky, spicy flavor that balances the natural sweetness of the squash.
- Herb-Infused Squash: For a more savory dish, toss the cooked squash with fresh or dried herbs like rosemary, thyme, or sage. You can even add a dash of garlic powder for extra depth of flavor.
- Sweet Butternut Squash: Make it a dessert-like side by adding more cinnamon, a drizzle of honey, or even a sprinkle of brown sugar. You can also mash the squash and mix in some butter and sugar for a sweet treat that’s perfect for holidays.
- Vegan Butter Substitution: If you’re keeping the recipe vegan, simply swap out regular butter for a plant-based option. There are many vegan butters available that work well in this recipe, or you can drizzle olive oil for a rich taste.
- Low-Carb or Keto Option: Butternut squash is already a low-carb vegetable, but if you’re on a strict keto diet, you can omit any sweeteners like maple syrup or honey. Instead, top the squash with melted butter and herbs for a savory, keto-friendly dish.
- Roasted Butternut Squash: If you prefer a roasted texture, you can use the same preparation, but after pressure cooking, transfer the squash to a baking sheet and roast it in the oven for 10 minutes at 400°F to caramelize the edges.
So what are you waiting for? If you’re on the lookout for a new side dish that’s as delish as it is healthy, look no further: Instant Pot Butternut Squash is going to be your new favorite!
Storage and Reheating
- Storage: Once the butternut squash has cooled, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 4 days.
- Freezing: You can also freeze cooked butternut squash. Simply scoop out the flesh, mash it if desired, and store in a freezer-safe container or bag. It will keep for up to 3 months. To prevent freezer burn, ensure the squash is fully cooled before freezing.
- Reheating: To reheat, place the squash in a microwave-safe dish and heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Alternatively, you can reheat it in a saucepan over low heat on the stove. Add a little butter or olive oil to enhance flavor and moisture.
Frequently Asked Questions
Can I cook butternut squash whole in the Instant Pot?
Yes, you can cook a whole butternut squash in the Instant Pot. Simply place the whole squash on the trivet with 1 cup of water, close the lid, and cook on High Pressure for 30 minutes. Remember to pierce the skin a few times with a fork before cooking. Afterward, use the quick release method to release the steam and carefully remove the squash. Once cooled, you can cut it open and remove the seeds.
Do I need to peel the butternut squash before cooking?
No, there’s no need to peel the squash before cooking in the Instant Pot. The skin softens during cooking, and once the squash is done, you can easily scoop out the flesh or peel off the skin afterward.
How can I tell if my butternut squash is ripe?
A ripe butternut squash will have a matte finish on its skin, and it should feel heavy for its size. Avoid squash with shiny skin, as this can mean it was picked too early and may not be as sweet or flavorful.
Can I use frozen butternut squash?
Yes, you can use frozen cubed butternut squash in the Instant Pot. Simply adjust the cooking time to 4-5 minutes on High Pressure, as frozen squash cooks faster than fresh. You may want to quick release the steam after 4 minutes to check for doneness.
What are some good seasonings for butternut squash?
Butternut squash is versatile and pairs well with both sweet and savory seasonings. You can sprinkle it with cinnamon, nutmeg, or brown sugar for a sweet dish, or try rosemary, thyme, garlic, or sage for a savory side. A drizzle of olive oil, salt, and pepper is also a simple, delicious option.
If you like Instant Pot butternut squash, you will also love these easy Instant Pot recipes:
Instant Pot Mushrooms – another simple healthy side dish or even a plant-based main dish!
Instant Pot Spaghetti Squash – what a great healthy substitute for pasta! As always, Instant Pot makes it so easy!
Instant Pot Salmon – have you ever tried cooking fish in Instant Pot? If not, you must try this recipe! Ready in 3 minutes and so succulent!
Instant Pot Unstuffed Cabbage Rolls – what a great hearty one-pot meal, you’ll love this easy and healthy dinner!
Instant Pot Asparagus – perfectly cooked, so easy to make and elegant!
Instant Pot Butternut Squash
Ingredients
- 1 butternut squash
- 1 cup water
- 1 tbsp butter optional
- 2 tbsp maple syrup optional
- 1/2 tsp cinnamon optional
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Ice-cream scoop optional for seeds
Instructions
- Cut butternut squash in half. Scoop out and discard the seeds.
- Put butternut squash and water in the Instant Pot. Close the lid and turn the valve to a Sealing position.
- Press the "Pressure Cook" or "Manual" button and set the time to 15 minutes on High pressure.
- When it's done cooking, quick release (QR) the steam.
- Remove the butternut squash from the Instant Pot, put on a plate and top with butter, maple syrup and cinnamon.
Notes
Nutrition
See also:
Good Morning, Afternoon or Evening!
We love butternut squash. If we put the whole thing in the instant pot, should we pierce it first? We don’t want any explosions! LOL
Yes, piercing it first is a good idea :) However, from my experience whole squashes cooked in Instant Pot tend to split anyway, despite piercing it. There is no “explosion” per se, but the skin gets split. That’s why I like to cut it in half, it just looks nicer when cooked.