I love butternut squash, especially when it’s easy. What I don’t love is having to cut it in half while raw (hard as hell, literally) so I can scoop the seeds out, attempt to peel it’s awkward shape, cut it into strips or cubes so I can bake it quicker than the hour it takes whole in an oven that in turn, heats my house!
I digress – I love butternut squash and I love how fast [15 minutes total!] and easy my Instant Pot (IP) makes it to cook!
Easy Butternut Squash
1 large or 2 small butternut squash
1 cup liquid, I use water
Set IP rack over liquid in bottom of IP. Carefully poke 3-4 holes in Butternut Squash using fork or tip of knife (key word, carefully), then place on rack. Close IP lid. Turn Vent knob
Press “Manual” button
, then adjust cook time using “+/-“ button to 15 minutes.
IP will pressurize (about 3-5 minutes), then cook time will begin and countdown will display.
When cook time is complete, IP will beep.
Place a hand towel over vent on lid, and turn to “Venting” to quickly allow remaining pressure to release QPR).
Remove lid, and carefully transfer cooked squash to a plate.
Cut in half lengthwise, and easily scoop out seeds.
Scoop perfectly cooked butternut squash out of ‘shell’, and ENJOY.
as is, or use it to make soup, ravioli, in oatmeal [substitute for pumpkin in my Pumpkin Spice Oatmeal
], pancakes or even pie! So versatile!