Published 11/12/2021 • Updated 11/9/2023 If I had to choose between butternut squash and sweet potatoes, I would choose butternut squash every time – a controversial statement considering that sweet potatoes are a favorite in the Fit Foodie kitchen. Often enjoyed in the fall and winter months, butternut squash is wildly versatile with seemingly endless ways to prepare this humble veggie: mash it, blend it, roast it, puree it, make it sweet, make it savory, etc. It’s also a vegetable we receive so many questions about: what is the best way to cook butternut squash? Our favorite way to cook butternut squash is in the Instant Pot. Peel, cube or halve the butternut squash, and let the pressure cooker do the rest of the work. Instant Pot butternut squash is easy to prepare and quick to cook – ready to eat or incorporate into any of your favorite butternut squash recipes in under 10 minutes. Crazy, right? Don’t have an Instant Pot? Roast butternut squash in the oven by following our tutorial on how to cook butternut squash.
What You Need for Instant Pot Butternut Squash
You only need 2 ingredients for butternut squash in the Instant Pot:
Butternut squash Water Olive oil if sautéing the squash first (optional) Butter for serving (optional)
Instant Pot Butternut Squash Variations
There are 2 ways to cook butternut squash in the Instant Pot (full recipe + instructions near the bottom of this post):
Cubed Butternut Squash
If you are planning to use the butternut squash as a side dish or in a meal prep recipe (like these butternut squash buddha bowls), cubing the squash is the way to go. You can either sauté the squash first or skip that step and pressure cook right away. To cube butternut squash, cut off both ends of the butternut squash. Use a vegetable peeler to peel the rind off of the butternut squash. Slice the butternut squash lengthwise, remove the seeds, and cut the squash into cubes.
Halved Butternut Squash
If you are planning to make butternut squash puree, butternut squash soup, or want to cook it and decide how to use it later, we recommend cooking butternut squash halves. There’s no extra chopping or peeling required, simply cut one end off of the squash, slice the squash lengthwise, remove the seeds, and pressure cook.
Storage
Let the butternut squash cool completely. Once cool, transfer to an airtight container and refrigerate for up to 5 days. Warm up the squash before serving or enjoy it cold straight from the fridge.
Squash Recipes
Roasted Delicata Squash Spaghetti Squash Mac and Cheese Instant Pot Butternut Squash Soup Butternut Squash Risotto Butternut Squash Lasagna Instant Pot Stuffed Spaghetti Squash
We don’t recommend freezing cooked butternut squash. The texture becomes a little grainy when frozen, thawed, and reheated.
MAKE AHEAD ROASTED BUTTERNUT SQUASH
Store cubed or halved butternut squash in an airtight container or bag for up to 2 days before cooking. When ready to cook, follow the recipe as written.
Serving Suggestions
Once the butternut squash is cooked, the serving options are endless! Here are a few of our favorite recipes that feature butternut squash:
Butternut Squash Breakfast Hash Butternut Squash Harvest Bowl Butternut Squash Buddha Bowls Butternut Squash Kale Salad with Farro and Goat Cheese Chocolate Pumpkin Zucchini Muffins (replace the pumpkin puree with butternut squash puree)
