Whenever I think Thanksgiving, squash is always at the top of my list. Quite often, the main dish on our holiday table is a stuffed squash. But this year we’ll be enjoying a nut roast so squash will take on a new role–as a delicious side. Last week I bought a huge butternut squash. I was making another Instant Pot recipe, our family’s favorite Instant Pot Butternut Soup. I couldn’t use the whole squash, so I chopped it into large chunks and popped it into the fridge for another day.
Another day came today. And my taste buds were shouting Mashed Butternut Squash. Could I make it in the Instant Pot again? Normally, I bake winter squash in the oven, but I didn’t have a ton of time, so I went for the Instant Pot way. I just love how quick and easy the Instant Pot is–I may never bake squash in the oven again! It’s so easy–the only limitation is the size of the pot.
Start out by adding 1 cups of water to the pot, put in the steamer rack. I cut up the butternut squash in large chunks. I didn’t pare the skin ahead of time. Steaming the squash will make peeling much easier. Seal the lid, set pressure valve to the sealing position. Then press your manual button and set the time for 4 minutes. Allow the squash to natural release for 5 minutes after cooking. Then remove the squash to a cutting board. Use a paring knife to peel off the skin.
Then move the squash to a mixing bowl to mash them to the consistency you like best. I like my squash to have a little texture, so I use a hand potato masher and an immersion blender to make the squash smooth and creamy.
Add about 2/3 cup of your favorite plant milk along with some salt and some coriander and you’ve got a quick and easy dish. An easy one for a Thanksgiving dinner or a delicious side for fall and winter meals.
Holiday Instant Pot Mashed Butternut Squash
Equipment
- Instant Pot
Ingredients
- 1 medium butternut squash cut in chunks
- 1 cup water
- 2/3 cup unsweetened almond milk
- 1 tsp salt or salt substitute
- 2 tsp coriander
Instructions
- Cut a medium to large butternut squash into large pieces. Scoop out all seeds.
- Lay the steamer rack inside the Instant Pot pressure cooker. Add 1 cup water.
- Fill the Instant Pot with the squash, being careful not to fill the pot past the maximum capacity line.
- Put the lid on the pot and adjust the valve to the sealed position.
- Push the manual button and set the cooking time for 4 minutes. Allow the pot to release naturally for 5 minutes. Then open the pot.
- Peel the skin off the squash pieces. Add to a mixing bowl and mash the squash with a hand potato masher and/or an immersion blender.
- Add the milk and seasonings and mix well.
- Serve hot and enjoy.
