No prep whatsoever, just throw your butternut squash into the Instant Pot and just see how much easier it is to cut and peel!
Prep Time:1 minute
Cook Time:25 minutes
Total Time:40 minutes
Yield:4-5 cups chopped 1x
1 small to medium butternut squash (look for one the right size and shape to fit in your pressure cooker pot whole)
Pour 1 cup of water into the pressure cooker pot. Place a low rise trivet inside, place butternut squash on top.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 25 minutes.
When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure (could also use a full natural release if you don’t mind it getting really tender).
Let squash cool slightly, peel with a knife or vegetable peeler.
Cut squash in half at the neck. Cut rounded bottom in half and scoop out seeds.
Chop into desired size and shape.
Use immediately, refrigerate, or freeze (see notes).
To cook uncooked cubed squash, add 1 cup of water to the pressure cooker pot. Place a steamer basket inside, add your squash. Cook at high pressure for 8 minutes. When complete, quick release the pressure, done!
If the butternut squash is too big for the pot, I suggest carefully cutting it in half or quarters and scraping out the seeds. Cook it for 8 minutes at high pressure with a 10-minute natural release. Poke it with a fork to see if it’s tender. If it needs more cook time, restart the pressure cooker and add 3 – 5 minutes.
If you need cubes of butternut squash that are still firm for sauteing, roasting, grilling, etc., cook the whole butternut squash for 8 minutes at high pressure, then quickly release the pressure. The squash will be just soft enough that it will be a breeze to peel and chop.
Chopped butternut squash freezes beautifully! Line a sheet pan with nonstick foil or a Silpat liner. Scatter chopped squash over pan. Freeze until solid then place in a freezer safe ziplock.
Keywords: instant pot recipe, butternut squash, healthy sides