Pressure Cooker Mashed Butternut Squash
Use an electric pressure cooker like the Instant Pot to make mashed butternut squash to serve at your next holiday! An easy fall inspired vegetarian side dish that can be made ahead and reheated easily.
Servings: 4 Servings
Ingredients
- 1 - 1 ½ pound of cubed butternut squash or 1 medium squash
- 1 cup of water
- 3 tablespoons unsalted butter
- 2 tablespoons maple syrup
- Juice from ½ of a lime
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Add 1 - to 1 ½ pounds of cubed, peeled butternut squash to the pressure cooker. Add 1 cup of water and seal according to the manufacturer’s instructions. Cook on high pressure for 3 minutes. After cooking, do a quick release 1 minute later.
- The butternut squash chunks should be fork tender and soft. Remove the butternut squash from the water and add to a large heat proof mixing bowl.
- In the large mixing bowl, using a masher or forks, mash the butternut squash. It should mash easily.
- Once mashed, add in remaining ingredients and mix well. Taste for seasoning and slowly add kosher salt until it tastes flavorful.
Notes
- It is easier and quicker to buy already prepped and cubed butternut squash. No quality is lost if you choose this route although it may be a few extra dollars.
- If prepping your own butternut squash, microwave the whole squash for 3 minutes on high. Then remove the ends. Using a very sharp knife, cut in half where the bulb starts. Cut each piece in half. Scoop out the seeds with a spoon from the bulb and discard. Peel each piece with a vegetable peeler and then cut into cubes. Proceed with the recipe.
- Store leftovers in the refrigerator for up to 5 days in an airtight container or in the freezer for up to 3 months.
- Leftovers can be used to make pizza with goat cheese, prosciutto and balsamic glaze.