Instapot Butternut Squash

1 39 88
Ingredients Minutes Calories
Prep Cook Servings
5 min 34 min 8
Instapot Butternut Squash
Health Rating

Ingredients


1 squash Butternut squash

Instructions


Put the rack in the bottom of the Instant Pot and add a cup of water.

Thoroughly wash off the butternut squash. Cut the squash if necessary so it fits into the pot. Don't take the seeds out yet. That's easier to do once the squash has cooked for a short time.

Sometimes you don't have to cut the squash because it fits in nicely without cutting!

Secure the lid, push the “Manual” button and set the timer for 10 minutes

When the time is up, do a quick release. Open the lid and let the squash cool for about 5 minutes. (It's hot–so it is easier to let it cool than to try to handle it right away.) Or if you can't get to it right away, don't worry about it. Even if all the pressure releases naturally the squash will be fine.

If you cut the squash in half so it would fit in the pot, take out the bottom part of the squash. Cut the bottom of the squash in half and take out the seeds with a spoon. Cut the top half of the squash in half lengthwise. This will help it cook as quickly as the bottom half.

If you put the squash in whole, cut it in half cross-wise where the squash starts to bulge out. Cut the bottom half in half and take the seeds out. Cut the top half in half lengthwise. Put all pieces back into the inner pot.

Now, here is where you will do some assessing of your squash. Is it half way done? Then cook it for the same amount of time. If your squash is mostly done, it may need just a few minutes longer. It all depends on how long the squash cooked the first time and how done you want it. If you want it very soft (for soups or mashed squash) then it can sit in the pot longer and cook longer and not be an issue because you want it soft. If you want it cubed, then keep that in mind for the second cooking time and do a quick release so the squash won't be too cooked. Basically, assess where you are at after the first cooking time and adjust the second cooking time for the consistency of the squash that you want.

Put the squash back into the Instant Pot. Set the timer according to how done the squash was after the first cooking time and how much more it needs to cook. If I've done 10 minutes and a NPR (natural pressure release) the first time, it just needs a few more minutes of cooking time.

When finished, do a quick release. Take the lid off and take the squash out of the pot. Now its ready to be used in your favourite recipes!

Tips: You can mash the squash and add your favourite liquid seasonings. You can drizzle maple syrup on it. You can add cubed butternut squash to salad. You can toss with olive oil and salt and then put in the oven for a few minutes to “roast” it.

Nutrition Facts

Per Portion

Calories 88
Calories from fat 1.5
Calories from saturated fat 0.3
Total Fat 0.2 g
Saturated Fat 0.0 g
Trans Fat 0
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0
Sodium 6.8 mg
Potassium 598 mg
Total Carbohydrate 19.9 g
Dietary Fiber 2.5 g
Sugars 3.7 g
Protein 1.7 g

Dietary servings

Per Portion


Vegetables 2.3

Energy sources


Pygal91%405.7627624318521278.88290989158612%334.791687298709119.791815852912048%358.86456707053406109.833363487313691%8%CarbohydratesFatProtein
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