Instant Pot Butternut Squash with Thyme is a quick, flavorsome, and beautiful side dish, that compliments many meals. Whipped up in 10 minutes!
The Instant Pot has been a true boon to the kitchen. Creating perfect meals in minutes, it’s the “set it and forget it” gadget that we truly use and love.
carte du jour
Do I Have to Peel Butternut Squash
You can cook butternut squash in it thick skin, however it is not edible. We halve it and scoop the seeds, then cook it in the Instant Pot. After it’s cooled a bit, we slice it right in the skin and then remove the slices to a serving platter.
How Do I Peel a Butternut Squash?
If you are simply looking to peel and dice a butternut squash then you’ll want to check out this easy to follow video from our friend Chatelaine!
Always use a really sharp knife, or vegetable peeler!
Butternut Squash Facts
- Scientifically known as Cucurbita moschata, butternut squash is a winter squash made by cross-breeding Gooseneck squash and Hubbard squash.
- Butternut Squash seeds are edible and can be roasted, like pumpkin seeds.
- Be sure to choose a butternut squash that has a matte color to its skin, rather than a glossy sheen, which indicates that it was picked too early and will not be as sweet.
- As the squash ripens, the color of the flesh becomes sweeter and a obtains deeper orange color.
- Often regarded as the winter squash, but Butternut Squash is never grown in the winter. They are picked in the fall.
- Presidents Washington and Jefferson grew squash in their gardens.
- Virtually, the entire squash plant is edible. The leaves, tendrils, shoots, stems, flowers, seeds, and fruit can all be eaten.
Butternut Squash Nutrition
One cup of cubed winter squash contains about 80 calories, has virtually no fat, and very little sodium, and is high in fiber. It’s also a great source of potassium and manganese; and a good source of calcium, magnesium, Vitamin E, Thiamin, Niacin, Vitamin B6, and Folate. Thank you for the great information WSDA Farm to School!
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How to Make Instant Pot Butternut Squash with Thyme
Instant Pot Butternut Squash with Thyme is a quick, flavorsome, and beautiful side dish, that compliments just about any meal.
- 1 2.5 lb Butternut Squash halved and seeded
- 1 cup water
- 2 Tablespoons olive oil extra virgin
- 1 teaspoon Kosher sea salt or to taste
- 2 teaspoons thyme leaves fresh (1 teaspoon dried)
- freshly cracked black pepper to taste
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Scrub the outside of the squash, cut in half with a sharp knife and scoop out the seeds.
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Pour water into the Instant Pot, and place the Butternut Squash cut sides up into the IP. Drizzle with EVOO, and then sprinkle with Kosher sea salt, fresh Thyme leaves and a good dose of freshly cracked black pepper.
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Set the Instant Pot pressure to HIGH and set time for 3 minutes, this will cook the squash perfectly but allow it to hold its shape.
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When time is up, quick release and carefully remove the lid. Lift the squash to a cutting board and allow to cool for a couple of minutes or until you can easily handle it. Squash can be sliced and served as shown or scooped and mashed. Both ways are equally delicious!
Check out our other Side Dish Recipe Inspiration! Starting with our Steakhouse Potato Stacks, sliced thin and cooked in a garlic cream sauce.
If you want to step out of the everyday side dish routine then you’ll want to make note of our Minted Peas w Lemon, they go fabulously with so many mains!
10 comments
MY HUBS LOVE LOVE LOVES AND ADORES HIS INSTANT POT! I LOVE LOVE butternut squash! Sounds like a winning combo to me! I am not much of a thyme girl and wonder if Rosemary would sub for this in a pinch?
For sure Susan, you can use any of your favorite herbs I love Rosemary too and would be a great sub! Just getting done editing post for our Red Wine Pot Roast made in the IP, it is one of my favorite tools in the kitchen! 🙂
I love how simple this is and it makes the perfect side dish. I have some frozen butternut squash in my freezer. Do you think I can still make this after I defrost it? I need to figure out what to make with it.
Hi, Erika, I would honestly be hesitant to say that frozen squash would work just as well as fresh here. Only because I don’t know 100% you could certainly give it a try and see what the consistency is, I would love to hear the results 🙂
Thyme has to be my favorite herb! I can’t wait to try this one!
Great, Kim! Hope you love it as much as we do!! 🙂
Love the food nerdery! I knew some of those bits but not all. And I’d be concerned that the squash would get watery in the Instant Pot – besides the fact that I have a 4-quart and am not sure one would fit. But you must not get any watery texture, I assume? Thanks.
Not watery at all, Beth! Just be sure to use your rack, you could always slice it up a bit more to fit, do rest assured the texture is perfect since you don’t need to add much water. 🙂
I haven’t tried making butternut squash in the Instant Pot yet, but it looks so delicious and super easy! I will have to try this one out for sure. I also love your food nerdery section! ☺
Thank you, Morgan! IP really was a genius invention, especially for those of us who don’t care for the old school versions 🙂