Mashed Butternut Squash Pressure Cooker Recipe

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Recipe Category: Butternut-Squash

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Mashed Butternut Squash Pressure Cooker Recipe

Ingredients

Serves: 4 TO 6

Pressure Level: HIGH

Release: QUICK

Time: 12 minutes

  • 2½ pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (8 cups)
  • 1 cup water
  • salt and pepper
  • ¼ cup half-and-half
  • 4 tablespoons unsalted butter
  • 2 tablespoons brown sugar, plus extra as needed

Method

HIGH PRESSURE FOR 12 minutes: Combine squash, water, and ½ teaspoon salt in pressure-cooker pot

  1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
  2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 12 minutes, adjusting heat as needed to maintain high pressure

QUICK RELEASE PRESSURE:

  1. Remove pot from heat
  2. Quick release pressure, then carefully remove lid, allowing steam to escape away from you
  3. Before Serving:
  4. Drain squash in colander and toss gently to remove excess water
  5. Return drained squash to now-empty pot and mash with potato masher until mostly smooth
  6. Fold in half-and-half, butter, and sugar
  7. Season with salt, pepper, and extra sugar to taste
  8. Serve

VARIATIONS

  1. Mashed Chipotle-Honey Butternut Squash
  2. Omit sugar
  3. Add 3 tablespoons honey and 1½-2 teaspoons minced canned chipotle chile in adobo sauce to pot with half-and-half and butter in step 3
  4. Mashed Warm-Spiced Butternut Squash
  5. After draining cooked squash in step 3, set aside
  6. Add butter, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg to now-empty pot and cook over medium heat until fragrant, about 1 minute
  7. Off heat, return drained squash to pot and continue with recipe as directed
  8. Mashed Maple-Orange Butternut Squash
  9. Omit sugar
  10. Add 2 tablespoons maple syrup and 1½ tablespoons orange marmalade to pot with half-and-half and butter in step 3

Full List of Butternut-Squash Recipes
Full List of Side-Dish Recipes

Butternut Squash:
HIGH PRESSURE FOR 12 minutes: Combine squash, water, and ½ teaspoon salt in pressure-cooker pot Lock pressure-cooker lid in place and bring to high pressure over Continue Reading →

Butternut Squash Soup:
Adjust the oven rack to the center position, and preheat the oven to 400°f Line a baking tray with foil and drizzle it with the olive oil Use a sharp heavy knife to cut Continue Reading →

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