Ingredients

The following ingredients have 4 Servings
  • 1 butternut squash
  • 1 cup water

Instruction

  • Wash off the outside of the butternut squash.
  • With the wire rack in the bottom of the instant pot add 1 cup of water.
  • Place the whole butternut squash inside the Instant Pot.
  • Close the electric pressure cookers lid. Make sure the valve is in the closed position.
  • Press the manual button and set the time to 5 minutes.
  • Once the 5 minutes of pressure cooking is over allow the steam to release naturally. I left it for about an hour and a half while I was doing some other work.
  • Open the lid and carefully remove the cooked butternut squash from the Instant Pot. Place the butternut squash in a bowl or on a cutting board to allow to cool.
  • Once the squash is cool enough to safely handle slice the butternut squash down the vertical center.
  • Remove the seeds and strings from inside the butternut squash with a spoon and discard.
  • Carefully using a sharp knife slice down each half of butternut squash vertically and horizontally.
  • Use the knife or a spoon to cut or scoop the firm flesh of the butternut squash from the skin.
  • Place the butternut squash in a large bowl and prepare as needed. You could also divide the cooked butternut squash into serving sizes and freeze in ziplock bags.