Instant Pot Butternut Squash

Ingredients

• 1 (1916g or ~4lbs) butternut squash (, rinsed)
• 1 cup (250ml) cold water
• Brown sugar
• Kosher salt
• Fresh herbs (rosemary, thyme, or sage)
• Olive oil or melted butter

Steps

1. 1

   Cut Butternut Squash: Based on our experiments, whole butternut squash cooks most evenly in Instant Pot when cut this way (as shown in photo).

2. 2

   Pressure Cook Butternut Squash: Pour 1 cup (250ml) cold water, then place trivet in Instant Pot. Layer the cut butternut squash on top of trivet (as shown in photos). Lock the lid, then turn Venting Knob to the Sealing Position. Pressure Cook at High Pressure for 8 - 11 minutes, then Quick Release. Open the lid carefully.*Pro Tip: The best cooking time depends on the size of your butternut squash and how tender you like your butternut squash (firm vs. very soft). For reference, a 4lb (1916g) butternut squash with a circumference of 19" will take 9 - 10 minutes (under pressure time) to fully cook in the Instant Pot.

3. 3

   Garnish and Serve Butternut Squash: For an easy side dish, sprinkle brown sugar and kosher salt over your creamy rich butternut squash. Drizzle with olive oil or melted butter, then serve immediately. Enjoy~*Pro Tip: If you want to garnish with some fresh herbs, butternut squash pairs well with rosemary, thyme, or sage.