How to Cook a Whole Butternut Squash in the Pressure Cooker

Hate peeling and dicing hard butternut squash? Steam it in the pressure cooker instead! Perfect for any recipe that calls for pureed or mashed butternut squash.

  • Prep time: 5 minutes
  • Cook time: 20 minutes

Ingredients

  • 1 medium (2 1/2 to 3 pound) butternut squash

Special equipment:

Method

1 Prepare the squash for steaming: Lay the squash on its side on a cutting board — you can hold onto it with a kitchen towel for extra stability. Slice off the stem, then cut the squash in half through the middle, where the thinner neck meets the larger bottom. Cut each section in half again, then scoop out the seeds.

Pressure Cooker Butternut Squash Soup Pressure Cooker Butternut Squash Soup Pressure Cooker Butternut Squash Soup Pressure Cooker Butternut Squash Soup

2 Pressure-steam the squash: Place a wire metal trivet in your electric pressure cooker and pour in 1 1/2 cups of water. Arrange the pieces of squash on top of the trivet in a single layer. It’s fine if they overlap a bit.

Secure the lid on your pressure cooker, and make sure the pressure release valve is set to its sealing position. Select the “Steam” or “Manual” setting, and set the cooking time to 7 minutes at high pressure. (If you’re using a stovetop pressure cooker, steam the squash at high pressure for 6 minutes.)

The pot will take about 10 minutes to come up to pressure, and then the cooking program will begin.

Pressure Cooker Butternut Squash Soup Pressure Cooker Butternut Squash Soup Pressure Cooker Butternut Squash Soup

3 Remove the squash from the pressure cooker and cool: At the end of cooking, move the pressure release valve to its venting position. When the pressure has fully released, open the pot and use a pair of tongs to transfer the squash to a cutting board to cool.

Pressure Cooker Butternut Squash Soup Pressure Cooker Butternut Squash Soup Pressure Cooker Butternut Squash Soup

4 Scoop the squash from the skin: When it's cool enough to handle, use a big spoon to scoop the squash from the outer skin. At this point, it's ready to be added to any recipe calling for cooked squash.

Pressure Cooker Butternut Squash Soup Pressure Cooker Butternut Squash Soup

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Comments

  • Michelle Brann

    I assume the same thing could be done with similar results for a buttercup squash?

    • Adrienne

      Omg buttercup squash

      • Emma Christensen

        Does buttercup have about the same hardness as butternut? If so, I think this method would work just fine. If it’s softer or thinner, then maybe decrease the time by a minute or two. Let us know how it works out!

  • Lana

    My Mom cuts it in half and cooks it in the microwave for 7 minutes. The skin slides right off but it is still firm enough to cube and use in recipes.

  • Greta

    worked perfectly! Thanks!

    xxxxxyyyyy

  • VeggieTater

    I try to buy them small enough and just cook it whole in the IP… even easier when you have carpal tunnel!

  • Dennis

    The title of the recipe was “how to cook a whole butternut squash”. And yet the 1st instructions were “cut it up”

  • Don

    Just baste it with some brown sugar or olive oil and finish it in the oven to caramelize it.

    xxxxxyyyyy

  • Jackie

    Thanks, I needed this for the butternut squash mac and cheese I am making.

    xxxxxyyyyy

  • Nikki

    Thanks so much. I just got a Pressurecooker recently, so I’m learning how to cook with it. This was so very helpful!

    xxxxxyyyyy