Instant Pot Whole Butternut Squash - make peeling easier!

Do you hate peeling Butternut Squash? I do! I used to have to prepare myself for it. Clear the area. Breathe deeply. Hope for the best (like no trip to the hospital for stitches....). Then this Instant Pot Whole Butternut Squash is perfect for you (and me!).

What if I told you that pressure cooking whole in your Instant Pot softens it making it super easy to peel?

The skin is so soft after pressure cooking it whole that some people actually decide to not peel it at all.

So, do you want to know how to pressure cook a whole butternut squash to make it super easy to peel?

It’s extremely easy!

Ready for the method?

Below you'll find both the recipe and a handy video! I hope it's handy anyway!

Instant Pot Whole Butternut Squash

Fancy recipe card below

Ingredients

1 butternut squash
250 ml water from the cold tap

Instructions

Pour the 250 ml water into the inner pot.

Put the trivet in place.

Place the whole butternut squash on the trivet.

NOW YOU HAVE 2 OPTIONS

Option 1: Par-cooking to then keep cooking in a different dish

Pressure cook for 8 minutes with a quick pressure release (QPR), that way it’s super easy to peel and slice but still needs extra cooking so, once diced or sliced, it can be cooked further with other ingredients to make delicious dishes.

Let it cool down so that you don’t burn your fingertips and peel lengthways, enjoy how easy it is to peel, do a happy dance that you don’t need stitches after accidentally peeling your knuckles.

Use as you wish.

Option 2: If you want it more cooked

Pressure cook for 10 minutes if you want it more cooked, QPR too.

If your Butternut Squash (BNS) is huge, add time of course.

Let it cool down so that you don’t burn your fingertips and peel lengthways, enjoy how easy it is to peel, do a happy dance that you don’t need stitches after accidentally peeling your knuckles.

Use as you wish.

📖 Recipe

Instant Pot Whole Butternut Squash

Maria Bravo

Peel the squash, not your knuckles!! Easy-to-peel, fuss free BNS

5 from 1 vote

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Cook ModePrevent your screen from going dark

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Side Dish

Cuisine British

Calories 338 kcal

Equipment

• 1 Pressure Cooker

Ingredients

  

• 1 butternut squash whole
• 250 ml water from the cold tap

Instructions

 

• Pour the 250 ml water into the inner pot.
• Put the trivet in place.
• Place the whole butternut squash on the trivet.

2 OPTIONS

Option 1: Par-cooking to then keep cooking in a different dish

• pressure cook for 8 minutes with a quick pressure release (QPR), that way it’s super easy to peel and slice but still needs extra cooking so, once diced or sliced, it can be cooked further with other ingredients to make delicious dishes
• Let it cool down so that you don't burn your fingertips and peel lengthways, enjoy how easy it is to peel, do a happy dance that you don't need stitches after accidentally peeling your knuckles. Use as you wish.

Option 2: If you want it more cooked

• Pressure cook for 10 minutes if you want it more cooked, QPR too. If your BNS is huge, add time of course.
• Let it cool down so that you don't burn your fingertips and peel lengthways, enjoy how easy it is to peel, do a happy dance that you don't need stitches after accidentally peeling your knuckles. Use as you wish.

Video

Notes

Enjoy how easy it is to peel, do a happy dance that you don't need stitches after accidentally peeling your knuckles. Use as you wish.

Tip: this video shows you how to do a Quick Pressure Release (QPR).

Another tip: Make sure you download the Instant Pot UK's Beginners' Guide here.

Idea: How about slicing it in half lengthways, stuffing it and finishing it off in the oven. It’ll be so easy. Pressure cook first for 10 minutes if you’re going to stuff it.

 

Ready to try it? Go, go, go… and don’t forget I love seeing photos and videos, my Pressure Cooking UK with Feisty Tapas Facebook group is great to share what you’ve been pressure cooking and find other pressure cooker users.

Nutrition

Calories: 338kcalCarbohydrates: 88gProtein: 8gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 43mgPotassium: 2640mgFiber: 15gSugar: 17gVitamin A: 79725IUVitamin C: 158mgCalcium: 368mgIron: 5mg

Keyword butternut squash, Instant Pot

Tried this recipe?Mention @feistytapas or tag #feistytapas!

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