Submitted by Mona W.
This method results in the best Butternut Squash I have ever tasted and takes only 4 minutes to cook in the Instant Pot if you don’t make your chunks too large. Very satisfying and great with pork. Much healthier than mashed potatoes!
- One whole Butternut Squash, medium
- 1 1/2 cups water
- Pepper if desired
Peel the entire whole squash with a vegetable peeler before proceeding.
To prepare the already peeled whole butternut squash, use a chef’s knife to trim off the top and the bottom of the squash. Next, cut the squash in half crosswise where the longest (top/neck) part of the squash meets the round-is bulb part. (bottom)
Cut the larger bottom section in half lengthwise and scrape out the seeds and stringy material with a spoon or grapefruit spoon. Cut the top part (which is solid with no seeds) in half lengthwise. Cut all sections into 1/2 to 3/4 inch-thick slices crosswise, and then cut the slices into around one inch chunks.
Place squash chunks in steaming basket. I use the Rsvp Wide Rim Mesh Basket Mrim 8 which I purchased from Amazon and removed the handles so that it would fit my Instant Pot. I place 1 1/2 cups water in the Instant Pot and place the basket with squash in the pot. (the RSVP basket is GREAT for cooking veggies and greens among other things in the Instant Pot…)
Using Manual setting, cook for 4 minutes on high pressure and do a quick release.
Place cooked squash in a bowl with a few chunks of butter to your liking. Cover bowl with a plate or pan lid to keep warm while the butter melts. After the butter melts, salt to your liking and then mash with a potato masher. Delicious!