Photo: Caitlin Bensel; Prop Styling: Sarah Elizabeth Cleveland; Food Styling: Marianne Williams
Active Time
10 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 3/4 cup)

Instant Pot Butternut Squash is the easy fall side dish recipe that everyone needs in their repertoire. This simple recipe is similar to your go-to roasted butternut squash, yielding browned edges and a melt-in-your-mouth tender interior, but made in your go-to countertop appliance. Make your own by adding your favorite spices and herbs to the cubed butternut squash. 

How to Make It

Step 1

Turn Instant Pot to the “Sauté” setting. Add olive oil, and heat until shimmering, about 1 minute. Add squash cubes, and cook, in batches if necessary, stirring occasionally, until golden brown, about 5 minutes. Place lid on Instant Pot, and turn to manual setting with “high-pressure”, making sure the steaming valve is closed. Set to 5 minutes (this will take about 8 minutes to come up to pressure). 

Step 2

Carefully open the steaming valve, and allow steam to fully escape, about 2 minutes. Turn off Instant Pot. Transfer squash to a serving dish. Sprinkle with salt, pepper, and thyme. Serve immediately. 

Chef's Notes

Another method for cooking butternut squash in the Instant Pot is to halve an unpeeled squash lengthwise an and scoop out the seeds; place over the steaming insert in the Instant Pot and add ⅓ cup water. Set the Instant Pot to manual with high pressure for 12 minutes. Release the steaming valve and remove squash from Instant Pot when steam has fully released. Remove and scoop out the meat of the squash from the skin. Discard skin and use butternut flesh as a “mash” in any application. Stir into a risotto, make a quick bread, or use for a hearty fall soup.

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