Perfectly cooked Instant Pot butternut squash in under 20 minutes. This guide shows two easy methods to prepare butternut squash in the Instant Pot—cubed or halved—so you can quickly add tender, versatile squash to salads, bowls, soups, or side dishes.
Butternut squash is a fall and winter favorite thanks to its sweet, nutty flavor and creamy texture. Compared with sweet potatoes, many cooks prefer butternut squash for its versatility: it can be roasted, mashed, pureed, added to savory bowls, or used in baked goods. If you’re wondering what the best way to cook butternut squash is, the Instant Pot is a reliable, fast choice. Whether you need ready-to-eat squash for meal prep or a base for soups and purees, pressure cooking saves time and produces consistently tender results.
What You Need for Instant Pot Butternut Squash
This Instant Pot recipe requires only a few basic ingredients and a trivet or bowl for steaming:
- Butternut squash (whole, cubed, or halved)
- Water (for the Instant Pot base)
- Olive oil if you plan to sauté the squash first (optional)
- Butter or your preferred finishing fat, to serve (optional)
Instant Pot Butternut Squash Variations
There are two practical approaches to cooking butternut squash in the Instant Pot. Choose based on how you’ll use the cooked squash:
Cubed Butternut Squash
Use cubed squash when you want ready-to-eat pieces for side dishes, salads, grain bowls, or meal prep. You can cook the cubes directly, or for added flavor, briefly sauté them in the Instant Pot before pressure cooking.
To cube: trim the ends, peel the skin with a vegetable peeler, slice the squash lengthwise, scoop out the seeds, and cut into 1-inch cubes.
Halved Butternut Squash
Halves are ideal for mashing, pureeing, or making soup. This method avoids extra chopping and keeps the squash moist while cooking. Simply slice the squash lengthwise, remove the seeds, and pressure cook on the trivet.
FAQ
Use a large, very sharp chef’s knife and work on a stable cutting board. Cut a small flat base on the end of the squash so it stands securely, then slice it lengthwise. Use a vegetable peeler for the rind rather than a knife for safer, more even results.
Can you make butternut squash without an Instant Pot?
Yes. Roasting in the oven is a great alternative if you don’t have a pressure cooker. Roast halves or cubes until tender and caramelized.
What can you do with leftover butternut squash seeds?
Rinse and dry the seeds, toss with a little oil and salt, and roast at about 350°F until golden and crisp—typically 15–20 minutes.
Storage
Let cooked butternut squash cool completely before storing. Transfer to an airtight container and refrigerate for up to five days. Reheat gently before serving or enjoy cold in salads. Freezing cooked squash is not recommended because the texture may become grainy after freezing and reheating.
Make-Ahead
You can prep squash ahead of time: store cubed or halved squash in an airtight container in the refrigerator for up to two days before cooking.
Serving Suggestions
Cooked butternut squash is extremely versatile. Try these ideas:
- Add cubes to a breakfast hash with sausage and eggs.
- Create a grain bowl with roasted vegetables, greens, and a lemony dressing.
- Use mashed or pureed squash in soups, risottos, lasagnas, or baked goods as a pumpkin substitute.
- Top salads with warm squash, farro, and crumbled cheese for a hearty main or side.
Instant Pot Butternut Squash (Overview)
Prep time: about 15 minutes. Cook time varies by method: 1–8 minutes under high pressure depending on whether the squash is cubed or halved. Makes roughly 4 servings.
Ingredients for Cubed Butternut Squash
- 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 cup water
- Optional: 2 tablespoons olive oil if sautéing first
- Butter, room temperature, for serving (optional)
Ingredients for Halved Butternut Squash
- 1 butternut squash, halved lengthwise, seeded and quartered
- 1 cup water
Basic Instructions — Cubed, Steamed
- Pour 1 cup water into the bottom of the Instant Pot and place the trivet inside.
- Place a heatproof glass bowl on the trivet and add the cubed squash to the bowl.
- Seal the lid, set to high pressure for 3 minutes, then quick-release the pressure. Remove the squash and serve or use as desired.
Optional — Sautéed Then Steamed
- Use the Sauté function and heat 2 tablespoons olive oil. Add the cubed squash and cook 3–4 minutes until browned. Season if desired.
- Remove the squash, add 1 cup water to the pot, and place the trivet inside.
- Put a heatproof bowl on the trivet, return the sautéed squash to the bowl, seal the lid, and cook on high pressure for 1 minute. Quick-release and remove.
For Halved Squash
- Pour 1 cup water into the Instant Pot and place the trivet inside.
- Arrange the squash halves or quarters on the trivet.
- Seal and cook on high pressure for 8 minutes, then quick-release and remove.
Tips & Notes
- Storage: Refrigerate cooled squash in an airtight container for up to five days.
- Make ahead: Pre-cut squash keeps well in the fridge for up to two days before cooking.
- For a richer finish, toss cooked squash with a little butter or olive oil and a pinch of salt and pepper.
Nutrition (per serving, approximate)
- Serving: 1/4 of recipe
- Calories: 156 kcal
- Protein: 2 g
- Fat: 0 g
- Fiber: 5 g
- Sugar: 18 g
Nutrition information is automatically calculated and should be used as an estimate.
If you don’t own an Instant Pot, roast butternut squash in the oven using standard roast times and techniques. For quick, tender results and minimal hands-on time, the Instant Pot remains an excellent option for cooking butternut squash any time of year.