Pressure Cooker Butternut Squash is one of those recipes that I turn to when I need something comforting, warm, and easy. It’s one of those dishes that can transform the simplest squash into a velvety, delicious treat. I love using my pressure cooker for this because it cuts down on cooking time and still gives you that perfect, soft texture. Pressure Cooker Butternut Squash just feels like a hug on a chilly day, and it always brings a smile to my face.
A Quick and Easy Meal
The best part about Pressure Cooker Butternut Squash is how quick and effortless it is. Unlike roasting, which takes much longer, using the pressure cooker gives you a soft, perfectly cooked squash in under 20 minutes. I simply chop the squash, add a little seasoning, and let the pressure cooker do its magic. It’s one of those meals that doesn’t require much effort but delivers big on flavor.
A Versatile Recipe
What I love about Pressure Cooker Butternut Squash is how flexible it is. You can enjoy it as a side dish or even turn it into a hearty soup by adding a splash of cream or broth. Sometimes, I throw in a bit of garlic or a sprinkle of cinnamon to switch things up. Whether you’re looking for a healthy addition to your dinner or something to enjoy on its own, Pressure Cooker Butternut Squash is always a winner.
Perfect for Any Time of Year
Pressure Cooker Butternut Squash is perfect for any season. It’s great in the fall when squash is in abundance, but it also makes a cozy, satisfying dish year-round. Whether you’re cooking for a holiday or just need a simple, healthy meal during the week, Pressure Cooker Butternut Squash never disappoints. It’s one of those recipes that feels both special and simple at the same time.
Table of Contents
Chef’s Notes- Pressure Cooker Butternut Squash
- Uniform Squash Size: Ensure the butternut squash halves or cubes are of uniform size to promote even cooking. This prevents some pieces from being undercooked or overcooked.
- Pressure Cooking vs. Roasting: If you prefer a caramelized flavor, consider roasting the squash halves for a few minutes after pressure cooking. This adds a delightful sweetness and texture.
- Flavor Variations: Feel free to adjust the seasonings. For a savory dish, add a sprinkle of cinnamon, nutmeg, or smoked paprika for a depth of flavor. For extra sweetness, drizzle with a bit more maple syrup or brown sugar before serving.
- Herb Substitutes: Fresh thyme or rosemary pairs wonderfully with the natural sweetness of the squash. If using dried herbs, use a little less as they are more potent.
- Storage Tips: If you have leftover squash, it makes a great base for soups, purees, or even smoothies. Store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Cooking Time for Different Sizes: If your squash is larger, you may need to adjust the pressure cooking time by a few minutes (2-3 minutes longer). Always test tenderness with a fork before serving.
Pressure Cooker Butternut Squash
4
servings10
minutes8
minutes169
kcal10
minutes28
minutesDiscover the magic of pressure cooking with this easy Instant Pot Butternut Squash recipe! In just under half an hour, savor perfectly tender, flavorful squash that’s versatile for mashing, pureeing, or enhancing your favorite dishes. Whether you’re a seasoned home chef or a kitchen novice, this recipe simplifies healthy and delicious cooking. Dive into a dish that’s as affordable as it is customizable, perfect for any meal. Get ready to impress with minimal effort and maximum taste!
Ingredients
- Optional Seasonings
Salt to taste
Freshly ground black pepper to taste
1 tablespoon maple syrup or brown sugar
Fresh herbs of your choice for garnish
- For Halved Squash
1 medium butternut squash halved lengthwise and seeds removed (quartered if necessary)
1 cup water
- For Cubed Squash
1 medium butternut squash peeled, seeds scooped out, and chopped into 1-inch pieces
1 cup water
- Alternative Ingredients:
Maple syrup: Substitute with honey agave nectar, or additional brown sugar
Brown sugar: Use white sugar or coconut sugar as alternatives
Fresh herbs: Replace with dried herbs like thyme or rosemary
Water: Use vegetable broth for added flavor
Butternut squash: Substitute with acorn squash or pumpkin
Directions
- Instant Pot Setup – Begin by positioning the trivet inside your Instant Pot’s inner pot and adding 1 cup of water. This creates the necessary environment for pressure cooking.
- Prepare Butternut Squash – Thoroughly wash and dry the outside of the squash. Using a large, sturdy knife, carefully split the squash in half lengthwise and remove the seeds with a metal spoon.
- Arrange Squash in Pot – Place the squash halves on the trivet inside the Instant Pot, ensuring they are stable and not overcrowded. Season with salt and black pepper as desired.
- Pressure Cooking – Seal the Instant Pot lid and set the pressure valve to the sealing position. Select the manual setting on HIGH pressure and set the timer for 8 minutes. Allow the pot to naturally build pressure before cooking begins.
- Release Pressure – Once cooking is complete, carefully switch the pressure valve to the venting position to quickly release the pressure. Wait until the pressure indicator drops before opening the lid to ensure safety.
- Serve and Enjoy – Open the lid cautiously, remove the squash halves, and transfer them to a serving dish. Drizzle with maple syrup or brown sugar and garnish with fresh herbs for added flavor.
Equipment
- instant pot
Nutrition Facts
- Calories: 169kcal
- Fat: 0.5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 800mg
- Carbohydrates: 40g
- Fiber: 7g
- Sugar: 15g
- Protein: 2g
- Vitamin A: 900IU
- Vitamin C: 20mg
- Calcium: 20mg
- Iron: 1mg
FAQ- Pressure Cooker Butternut Squash
Can I use a different type of squash for this recipe?
Yes! You can substitute butternut squash with acorn squash, kabocha squash, or even pumpkin for a different flavor profile. Just ensure the cooking times are adjusted based on the size and type.
Can I make this recipe without maple syrup or brown sugar?
Absolutely! If you prefer to avoid added sugars, you can skip the sweetener entirely or use a natural substitute like honey or stevia. Alternatively, you can skip the sweetener for a savory dish.
How can I make this recipe even quicker?
If you’re short on time, you can chop the butternut squash into smaller pieces rather than halving it, which may reduce cooking time. However, the flavor may slightly differ, as smaller pieces cook faster.
Can I prepare this dish ahead of time?
Yes, you can prepare the squash ahead of time. Cook the squash and store it in the refrigerator for up to 3 days. When ready to serve, reheat it in the microwave or oven, adding any seasonings or sweeteners before serving.
Is this recipe suitable for meal prepping?
Yes! This dish is perfect for meal prepping. The squash holds up well in the refrigerator and can be used in salads, soups, or as a side dish with other meals throughout the week.
