Instant Pot Butternut Squash
Instant Pot Butternut Squash - a great way to cook a whole butternut squash in a matter of minutes! Easy for making creamy butternut squash soup this soup season!
Ingredients
- 1 butternut squash
- 1 cup water sub vegetable broth
Instructions
- Prep Squash: Cut 1 butternut squash in half lengthwise (cut off the bottom inch, if needed to fit in the Instant Pot). Use an ice cream scoop or spoon to scoop out and discard the seeds.
- Prep Instant Pot: Pour 1 cup water in bottom of Instant Pot and place trivet inside. Place butternut squash on top of the trivet, scooped side up.
- Cook: Seal the Instant Pot lid and cook on high pressure for 9 minutes. Naturally release for 5 minutes. Quick release remaining steam according to manufacturers instructions.
- Serve: Let cool slightly, scoop out the cooked squash and enjoy!
Notes
- Storage: Store in an airtight container in the refrigerator for up to 4-5 days. Serve as a side dish or use it in your favorite butternut squash recipe.
- Smaller Butternut Squash: If you have a really small butternut squash you could reduce the cook time to 8 minutes.
Nutrition
Calories: 42kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 330mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9966IU | Vitamin C: 20mg | Calcium: 46mg | Iron: 1mg
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