I have been in denial about the change in seasons (as I always am), but as I take my morning walk, I have noticed the beautiful trees are changing to vibrant reds, yellows, and oranges. Fall is officially here. The days are getting shorter, the weather is cooler, and despite being sad that summer is over, I am in the mood for cozy sweaters, boots, and Fall foods. This week, I picked up a butternut squash at the market, but I did not have a plan in mind. My favorite way to prepare squash is to roast it in the oven, however, steamed squash in the Instant Pot® is great for mashing and using in soup. I have plans to use this in a risotto that I will hopefully share with you soon.
Making the butternut squash in the Instant Pot® was easy. I poked around to see what other people were doing before I set out to cook the one on my counter. Some people cut off the top and bottom and cooked it whole, stopping half way to halve and seed. I decided to cut mine and seed before cooking. It cooked up beautifully.
Basic Butternut Squash
1. Cut the squash in half lengthwise and remove seeds. Optional: cut off the top and bottom.
2. Place steamer insert into the Instant Pot®. Add 1 cup of water. Place butternut squash onto the steamer rack and lock lid, making sure the valve is in the steaming position.
3. Set the Instant Pot® to steam for 12-15 minutes*. Do a quick pressure release by switching the valve to venting.
Variations and size of squash can lead to differences in end result. If you have a smaller squash, steam for 10 minutes. You can always vent the pot, check the doneness, and then add more time. You should easily be able to pierce the flesh with a knife.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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