Instant Pot Butternut Squash: Tender, Creamy Side Dish

Instant Pot Butternut Squash is the fastest, simplest way to get perfectly cooked, soft, and tender butternut squash every time.

Why Use the Instant Pot to Cook Butternut Squash

• Richer flavor: The sealed, moist heat of the Instant Pot steams squash without leaching nutrients into cooking water, concentrating its natural sweetness and flavor.
• Two easy methods: You can cook squash after cutting it into sections, or you can cook a whole squash if you prefer not to cut it beforehand.
• Smoothest puree: Pressure cooking produces exceptionally tender flesh, ideal for smooth purees, baby food, soups, sauces, and baking.

How to Select a Butternut Squash

Choose a squash with uniform color and a firm, unblemished rind. Small surface scratches are fine, but avoid squash with deep cuts, punctures, or soft spots. A good squash will feel heavy for its size, indicating dense, flavorful flesh.

Two Methods for Pressure Cooking Butternut Squash

Tips below help you get consistent results. Ingredient quantities and step-by-step instructions are included in the recipe section further down.

Method 1: Cut the Butternut Squash Before Pressure Cooking

This is my preferred method when the squash is easy to cut. Removing seeds from raw squash is quicker and cleaner than scooping them after cooking.

• Cut the squash into six even sections: halve lengthwise, then halve those pieces widthwise. Scoop out the seeds from the cavity, and cut the larger bottom halves again so all pieces are similar in size.
• Place the sections on the trivet or in a steamer basket and pressure cook on high for 7 minutes. Allow natural pressure release for at least 10 minutes before opening.

Method 2: Leave the Squash Whole

If cutting a raw squash is difficult, cook it whole. Note: fitting a whole squash can be tight in a 6-quart pot, so check fit first.

• Wash and dry the whole squash and pierce it several times with a sharp knife to let steam escape.
• Place the squash on the trivet and pressure cook on high for 25 minutes. Allow a natural pressure release of at least 10 minutes, then carefully remove and open.

Serving Suggestions

• Simple side dish: Serve cooked squash sections with butter, salt, and pepper for a quick, comforting side.
• Mashed or pureed: Scoop the flesh into a bowl and mash with a fork for a rustic texture, or blend until smooth for a silky puree. When blending hot squash, keep the blender lid slightly ajar to let steam escape.
• Baby food: Pureed butternut squash makes excellent baby food—mild, sweet, and nutrient-rich.

Uses for Butternut Squash Puree

Butternut squash puree is versatile. Its mellow, slightly sweet profile blends seamlessly into many dishes and is an easy way to add vegetables to meals.

• Stir into tomato-based sauces to mellow acidity and add body.
• Spread on tortillas and top with cheese for a subtle, sweet quesadilla filling.
• Add to chili or stews for a smooth texture and hint of sweetness.
• Substitute for pumpkin in baked goods such as muffins or quick breads.
• Mix into oatmeal and finish with cinnamon and brown sugar for a warming breakfast.
• Combine with refried beans to make a creamy, nutrient-packed burrito filling.

Storage Instructions

• Refrigerate: Store cooled squash or puree in an airtight container in the refrigerator for up to 5 days.
• Freeze: Freeze cooled puree in freezer-safe containers for up to 3 months. For baby portions, freeze puree in ice cube trays, then transfer cubes to a freezer bag for easy portioning.

More Butternut Squash Ideas

• Roasted butternut squash salad with greens and a bright vinaigrette
• Simple roasted butternut squash cubes with herbs
• Butternut squash soup made smooth and creamy
• Twice-baked butternut squash with Parmesan
• Vegetarian butternut squash chili

If you try this Instant Pot method, feel free to leave feedback or a rating so others can benefit from your experience.