![]() You can serve it as is or you can mash the squash. There are so many ways to serve Instant Pot butternut squash! Once the pin drops down, open the Instant Pot lid and serve squash as desired.As soon as the cook time ends, quick release the pressure.For firmer squash, pressure cook for 2 minutes. Pressure cook at high pressure for 3 minutes.Close the lid and move the vent to the sealing position.Put a steamer basket in the pot and place the squash cubes in the steamer basket.(Use 1.5 cups of water for an 8 quart pot.) Put 1 cup of water into the Instant Pot inner pot.Then stand the wider end on its flat end and cut it in half. Cut the squash in half crosswise, at the point where it widens. Use a vegetable peeler to peel the squash.If not, you can pressure cook it for a few more minutes, adding more water to the bottom of the pot as needed. Test the squash with a fork to see if it is tender. Then move the vent to the venting position to let out any remaining steam. Once the cook time ends, let the pot naturally release for 5 minutes.Pressure cook at high pressure for 10 minutes. ![]() Close the lid and move the vent to the sealing position. Put the squash pieces on top of the trivet.(Use 1.5 cups of water for an 8 quart pot.) Place the metal trivet in the pot. You can discard them or save them for roasting like pumpkin seeds. Then cut the squash into four pieces, by first cutting it in half crosswise and then lengthwise. Start by cutting off the stem end of the squash.If you are new to cooking with an Instant Pot, you might find my Instant Pot instructions helpful. There are just a few simple steps to make Instant Pot butternut squash. But I know that the pre-cut cubes of butternut squash that you can purchase at the grocery store are a time-saver, so I wanted to be sure to include instructions for how to cook cubed squash too. My preferred method is to cook quartered squash because it’s fast and easy to prep, since you don’t have to peel or dice the squash. I’m including directions for how to cook butternut squash cubes, as well as quartered unpeeled squash. After a bit of recipe testing, I’m happy to report that cooking butternut squash in the Instant Pot is not only fast and easy, but it makes perfectly tender and delicious butternut squash. I use my Instant Pot multiple times a week, so of course I had to try cooking butternut squash in it. The sweet, nutty flavor and creamy texture of this winter squash is completely irresistible! My family loves this Instant Pot Butternut Squash Soup, as well as Roasted Butternut Squash and I make both often throughout the fall and winter seasons. Powered by the ESHA Research Database © 2018, ESHA Research, Inc.See my guide on how to use an Instant Pot.Ĭooking butternut squash in the Instant Pot is quick and easy! Instant Pot Butternut Squash is perfect for serving as a side dish or using in your favorite butternut squash recipes.Įvery fall I look forward to cooking with butternut squash. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
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