Instant Pot™ Creamy Butternut Squash

Prep 20 min
Total 1 hr 5 min
Servings 8

If you find cutting and peeling butternut squash tedious and anxiety-inducing, this recipe’s about to change your life. Two cuts of the squash and 16 minutes under pressure are all you need to turn a butternut from rock hard to completely tender—so there’s no fear of a knife slip here. Once your squash is cooked, it’s quick work to complete this recipe. Crisping sage might sound fussy, but it’s a 2-minute task that adds tons of savory flavor (and a pop of color) to the finished dish. Allow the garlic and red pepper flakes to cook in the butter that’s left behind from crisping the sage, and combine all the rest of the ingredients for a savory dish that makes a wonderful alternative to mashed potatoes during the fall and winter.

By Betty Crocker Kitchens

Updated July 31, 2019

Ingredients

1

cup water
1

(3- to 4-lb) butternut squash, quartered and seeds removed
4

tablespoons butter
10

medium fresh sage leaves
1

clove garlic, finely chopped
1

teaspoon fresh thyme leaves
1/2

teaspoon salt
1/4

teaspoon crushed red pepper flakes
4

oz (from 8-oz package) cream cheese, cubed and softened
1/4

cup shredded Parmesan cheese

Steps

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1

In 6-quart Instant Pot™ insert, place water. Place rack in insert. Place squash on top of rack. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 16 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Place squash on cutting board. Remove rack, and drain off cooking liquid. When cool enough to handle, using spoon, scrape squash from peel. Set aside.
2

Select SAUTE; adjust to normal. Melt butter in insert. Add sage; cook 1 to 2 minutes or until crisp. Using slotted spoon, transfer to paper towel-lined plate.
3

Add garlic, thyme, salt and pepper flakes; cook 30 seconds. Stir in squash; cook 1 to 2 minutes, breaking up with spatula, until smooth. Select CANCEL. Stir in cream cheese and Parmesan cheese; stir until cheese is melted. Top with sage.

The Instant Pot™ is your secret weapon for easily peeling just about anything, including the foods that are otherwise fussy. Hard-boiled eggs, beets, sweet potatoes, and now, butternut squash are coaxed from their peels and cooked until tender under pressure—just another reason we love our Instant Pots™ in the Betty Crocker Kitchens.
Don’t skip crisping the sage—it really takes this dish to the next level. Since the butter used for crisping the sage gets folded into the squash, it adds rich, savory herbal flavor to every bite of this dish.
Keep this dish warm in your Instant Pot™ for up to an hour before serving by setting to “warming” function.

Nutrition Facts

Serving Size: 1/2 Cup

Calories: 180
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 18%
Saturated Fat 7g 36% Trans Fat 0g
Cholesterol: 30mg; 11%
Sodium: 290mg; 12%
Potassium: 380mg; 11%
Total Carbohydrate: 14g; 5%
Dietary Fiber 4g 16% Sugars 3g
Protein: 3g

% Daily Value*:

Vitamin A: 290%; 290%
Vitamin C: 15%; 15%
Calcium: 10%; 10%
Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;