Othercleaneatingkitchen4.5
Instant Pot Butternut Squash Recipe (Cooked Whole)
Here's a step-by-step guide for how to cook Instant Pot Butternut Squash. Cook the squash whole and then slice it easily and safely. Serve the squash puree in a variety of ways.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- cutting board
- knife
- bowl
📝 Preparation Steps
1
Place the trivet inside the base of a 6-quart or 8-quart pressure cooker. Pour in the water and then place the butternut squash on top of the trivet.
water1 cup
2
Lock on the lid and make sure the valve is set to “sealing.” Set the time to ⏱️ 25 minutes on high pressure.
3
Once the cooking time is complete, let the pressure come down for about ⏱️ 5-10 minutes. Then, remove the lid and use tongs to carefully remove the squash from the pot to a cutting board.
4
When the squash is cool enough to handle, use a sharp knife to cut off the top and end of the squash. Then, cut the squash in half from the top to the bottom.
5
Open the squash and use a spoon to scoop out and discard the seeds. Use your spoon to scoop out the squash to a serving bowl.
6
Serve immediately or store the cooked squash in an bowl with an air-tight lid in the refrigerator for up to 4 days.
Nutrition Facts
calories
53 calories
fat Content
0.1 g
serving Size
1/3 of squash puree
fiber Content
2.3 g
sugar Content
2.6 g
sodium Content
4.7 mg
protein Content
1.2 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
13.6 g
saturated Fat Content
0 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...