Pressure Cooker Mashed Butternut Squash is an easy make ahead vegetarian side dish using seasonal fall and winter produce. This simple side dish goes great with pork tenderloin, turkey or any other rich protein.
Passive Cooking Time10mins
1 - 1 ½poundof cubed butternut squash or 1 medium squash
Juice from ½ of a lime
Kosher salt to taste
Freshly ground black pepper to taste
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. Carefully, do a quick release after 1 minute.
The butternut squash chunks should be fork tender and soft. Remove the butternut squash from the water and add to a large 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.
Serve with your favorite protein.
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.
Prepping your own butternut squash will increase the prep time to 15 minutes.
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