Instant Pot Butternut Squash

This method for easily cooking butternut squash as shared with us by CSA member Margaret. She found the method on The Forked Spoon. Thanks, Margaret!

Instant Pot Butternut Squash

Instructions

  1. Place the trivet (the wire-looking basket that came with your Instant Pot) or silicone basket (shown below) inside the bowl of your Instant Pot. Add 1 cup of water to the bottom.
  2. Wash the outside of your squash and dry thoroughly.
  3. Use a large, sturdy knife to cut the ends from the butternut squash. Use a vegetable peeler or paring knife (I like to use my paring knife) to slice the skin from the butternut squash by holding one end of the squash with one hand and slicing with the vegetable peeler or paring knife in the other. Always slice away from the body. Scoop out the seeds and chop into small cubes.
  4. If you are using the wire trivet that came with the Instant Pot, place an oven and microwave safe glass bowl directly on top of the trivet. Add the cubed butternut squash to the bowl. If you are using a silicone basket, add the squash cubes directly to the inside of the basket.
  5. Place the cover on your Instant Pot and switch the pressure valve to the sealing position.
  6. Set your Instant Pot to manual HIGH pressure and cook for 3 minutes. After the cooking time is finished, switch the pressure valve to the venting position and do a quick pressure release. Carefully remove the lid. Transfer to a bowl and season as desired.