In order for me to make my fabulous butternut squash raviolis I had to come up with a quick way to cook butternut squash. I prefer to slow roast, usually, but I needed thoroughly and easily cooked squash ASAP so I decided to try and make it in my Instant Pot pressure cooker instead.
A lot of people cook their pressure cooker squash in batches but I wanted to put it in raw and take it out cooked in one go. I washed the skin, cut off the stem, cut it in half lengthwise and removed the seeds.
I put the stand for the Instant Pot inside the pressure cooker and added 1 cup of water.
I put the butternut squash into the pressure cooker and sealed it.
I selected “Manual” and let it cook for 17 minutes.
I did a quick release.
The squash turned out lovely, just perfect. I usually make a stunning squash bake for Thanksgiving and this worked so well I think I will use the pressure cooker method instead to save on a ton of time.
Perfect for dinner, soup, ravioli… Instant Pot, you continue to improve my life. I love you!
The Happy Whisk says