This one-ingredient Instant Pot Butternut Squash has to be the easiest way to cook squash ever. Ready in less than thirty minutes to use in whatever dish you like!
Where are my butternut squash lovers at?
From soups to roasties and salad-toppers, there are so many ways you can use a butternut squash. They’re a great source of fiber, and their bright orange color stands out on any plate.
Enter: the butternut squash that you cook in the Instant Pot! It cooks in less than thirty minutes, requires minimal cleanup, and best of all, you don’t even need to peel the butternut beforehand. The skin just slips right off the cooked flesh!
And, of course, if you don’t happen to own an Instant Pot, just follow this Air Fryer Butternut Squash recipe instead.
Is Instant Pot Butternut Squash Healthy?
Squash is a great way to lower the carb count in your meal, while still tasting like comfort food! Butternut squash, like other orange fruits and vegetables, contains alpha-carotene and beta-carotene. Your body converts them to vitamin A, which is great for boosting your immune system! It’s also high in dietary fiber, which is fantastic for helping your digestion.
Plus, cooking in an Instant Pot can be considered healthier, because it requires less oil than traditional cooking methods like frying or oven baking, and the quick cooking time preserves more of the heat-sensitive nutrients in the food.
How do I pick a good butternut squash?
If you want to make this Instant Pot butternut squash recipe, you’ll want to make sure you pick a good squash for the best results. There are a few criteria I look out for when choosing a squash at the market.
Color: Try to pick a butternut squash that has a solid beige color, and avoid picking one with too many deep cuts, marks, or bruises.
Weight: You’ll want to select a squash that feels heavy for its size.
No marks: If there are any dark brown marks or punctures, I’d steer clear. They can introduce bacteria to the squash and may be signs of other critters getting to the food before you!
How to make ahead and store
Place the cooked butternut squash in an airtight container and store it in the refrigerator for up to 3 or 4 days. For longer storage, divide the cooked squash into desired serving sizes and place the portions in freezer-safe bags or containers, pressing out the excess air. Frozen cooked butternut squash can last for up to 3 months. When reheating frozen squash, thaw it overnight in the refrigerator. Then, reheat it on the stovetop, in the oven, or in the microwave until heated through.
Serving Suggestions
The possibilities for your squash are endless. Blend it into a Butternut Squash Soup, a Butternut Squash Pasta Sauce, or a Butternut Squash Mac and Cheese.
Take it out slightly early, cube it, and roast the cubes for a Butternut Squash Salad or these Roasted Brussels Sprouts and Butternut Squash. Bake it into a Butternut Squash Casserole, or keep the pieces whole for this Delicious Stuffed Butternut Squash.
For something sweeter, make this Creamy Vegan Butternut Squash Pie or this Butternut Squash Bread.
Ingredients
- 1 medium butternut squash
- 1 cup water
Instructions
- Cut the butternut squash in half and scoop out the seeds.
- Place the trivet in the bottom of the Instant Pot and pour the water in. Place the squash, cut-side up into the Instant Pot. If it's too big, cut it into quarters.
- Close the lid of the pot, make sure it's set to 'Sealing', and cook on manual high pressure for 12 to 15 minutes. Then do an instant release and check to see if it's tender. If not, you can cook it for a few more minutes.
- Scoop the flesh out of the skin and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Perfect every time!!
Happy to hear! Thanks for trying our recipe.