Instant Pot Squash
Quickly cook winter squash, then use in pumpkin pie, butternut soups, or as a vegetable side.
Equipment
- Instant Pot
Ingredients
- 1 Squash Kabocha, Red Kuri, or Hubbard
- 1 cup Water
Instructions
- Wash the squash.
- Put water and the trivet in the instant pot, then the squash.
- Seal the lid, close the valve, and set to pressure cook. 10 minutes for a larger kabocha squash, 8 minutes for a smaller red kuri or a chunk of hubbard squash.
- Once cooking is done, release pressure. Remove the squash and let cool until easily handled.
- Pull the peel off of the squash.
- Cut squash in half and remove seeds.
- Mash or puree squash to serve as a side dish, or to use in your favorite soup, pie, or dessert bar recipe in place of canned pumpkin.
Notes
Red kuri squash (pictured) is popular in Japan and southeast Asia. It has a dense texture which is not at all watery and a bright pumpkin flavor with a hint of lemon.
This is a master recipe to show you a quick way to make cooked squash. The number of servings and nutrition will vary based on how you use it. If you are cooking a red kuri squash like the one shown, it will serve about 4 people one cup of mashed squash as a side dish, at 49 calories each. That's before you add that giant pat of butter!