Instant Pot Butternut Squash | Food Under Pressure
Instant Pot Butternut Squash in 15 minutes!
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 to “Sealing”.
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.
Simply 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!
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