Instant Pot Butternut Squash

This simple side dish comes together perfectly in the Instant Pot! You’ll love the buttery and nutty taste of this mashed butternut squash that makes a delicious companion to so many dishes. Paleo and Whole30 approved!

Move over mashed potatoes; butternut squash mash is taking yo place!!! Well at least for me anyway.

As you may know, I’ve been on quite the butternut squash kick lately: Sausage and Apple Stuffed Butternut Squash Boats, Slow Cooker Butternut Squash Turkey Chili, Sheet Pan Bruschetta Chicken…. And more.

It’s my one of my favorite vegetables, and I’ll jump at any chance to eat more. So lately with all the butternut squash in the store asking me to buy it, I’ve made it so many different ways. In a breakfast hash, in my air fryer, and now my new favorite way: Butternut Squash Mash!!

How to make Butternut Squash Mash

This method is quite simple using the trusty Instant Pot. I love how easily the skin peels off, making this a much better method then the oven. Also, no need to use a food processor, it mashes up perfectly without any help!

We’ll start with only a few ingredients:

• 1 large butternut squash
• 1 cup water
• 2 tbsp butter or ghee
• Dried basil (optional)
• Sea Salt to taste

Slice the butternut squash in half vertically and use an ice cream scoop to remove the seeds.

Now all that you need to do is insert the trivet into the Instant Pot. Cover the bottom with 1 cup of water. Place the butternut squash inside on top of the wired trivet. I had to trim a little off the top and bottom of my squash for it to fit in the IP. Alternatively if you don’t have a trivet, you can use a stainless steel small bowl (or even a cookie cutter to elevate the squash above the water.

Secure the lid and select manual. Cook on high pressure for 15 minutes, then use a quick release. After removing the lid, you will need a pot holder to remove the trivet from the IP. The skin will easily peel off, and the squash will be fork tender.

You can mash quickly with a pastry knife, or even a fork. Add in the butter or ghee, sprinkle some sea salt on top, then the basil, and you have one amazing side dish!!

And so many more!!

5 from 2 votes

Instant Pot Butternut Squash

By Amy Rains

Prep: 5 minutes mins

Cook: 15 minutes mins

Servings: 4

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Equipment

• Pressure Cooker

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Ingredients 

1x2x3x

• ▢ 1 large butternut squash
• ▢ 1 cup water
• ▢ 2 tbsp butter or ghee
• ▢ 1/2 tsp sea salt
• ▢ 1 tsp dried basil , optional

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Instructions 

• Slice the butternut squash vertically. Scoop out the seeds using an ice cream scoop.
• Place water at the bottom of the Instant Pot, and place the trivet on top. Place both halves of the squash on the trivet (you may need to trim the top and bottom so it will fit). Secure the lid.
• Select manual and cook on high pressure for 15 minutes. Once cooking is complete, use a quick release. Remove the lid once steam is completely released.
• Use pot holders to carefully remove the trivet from the pot. Gently remove the skin of the squash (it should come off very easily), and place the squash inside a large bowl. Using a fork or pastry knife, mash the squash. Add butter or ghee and sea salt, continue to mash until smooth. To serve, sprinkle with additional salt if needed, and basil (if using).

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