Butternut + Spaghetti Squash (Instant Pot Recipes)

Have you tried making squash in an Instant Pot or pressure cooker? Although I often make cubed butternut squash in the oven, there are times I need it pureed. Lately, I have been adding pureed butternut squash and coconut milk to leftover curried lentils and rice for a fantastic soup. I know it doesn’t look too appetizing, but trust me, it’s a creamy and satisfying meal or snack. Even though it’s great on its own, I also enjoy it with crackers or a piece of toast.

 

 

 

As I use the Instant Pot more and more, I am getting relaxed and comfortable cooking with it. My mom surprised me with the 3-quart Instant Pot for Christmas, and often you can find both of these treasures working away in my kitchen.

 

For the butternut squash, I follow this recipe (cut in halves and cleaned out method). From start to finish, it takes about 25 minutes. Add one cup of water to the pot. Place the cut and cleaned out (scoop those seeds out) butternut squash on top of the trivet in the pot. Cook on high pressure for 10 minutes. Once the cooking has finished, wait 5 minutes before doing a quick release. After opening the pot, let the squash cool a bit before handling.

 

After the squash is peeled, it is ready to puree. I usually throw it in my Vitamix with a can of coconut milk to use in soups. Otherwise, I just puree the squash. I add it to pancakes, muffins, breads, and more. The puree (with or without coconut milk) freezes well, too.

 


 

Recently, I prepared spaghetti squash in my Instant Pot and had great success. Cooking the squash in my Instant Pot allows it to be done in less than half the time. I have used this recipe a few times and love how fast it all happens. From start to finish, it takes just over 20 minutes. Add one cup of water to the pot. Place the cut and cleaned out (scoop those seeds out) spaghetti squash on top of the trivet in the pot. Cook on high pressure for 7 minutes. Once the cooking has finished, relieve the pressure with a quick release. Open the pot and check to see if it’s done the way you like it. If not, cook for an additional 1-3 minutes. Let the squash cool a bit before handling.

 

As someone who always struggled to find time to cook the squash in the oven, I was happy to start this new method using my pressure cooker.

Tell me: Will you try it?

 

Make it a great week!

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