Mashed Butternut Squash mixed with a little butter, salt, pepper, and sour cream makes a delicious side dish your whole family will love!
Creamy, wholesome, and comforting, this delicious butternut squash mash is perfect for the Fall and cooler weather.
This butternut squash puree will become one of your favorite fall Instant Pot Recipes.
Serve Mashed Butternut Squash as a side dish for your Thanksgiving Dinner.
It is a wholesome alternative to the Sweet Potato Casserole With Marshmallows. It can easily be adjusted to be vegan.
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Why You’ll Love This Recipe
- Comforting. Creamy and comforting, this vibrant mashed butternut squash goes with all your Fall main dishes.
- Wholesome. Pair it with Roast Chicken or Roast Turkey for a wonderful side dish to round out the meal.
- Delicious. You’ll love the delicious taste of this bright, colorful autumn harvest produce.
- Easy. This is such an easy side dish recipe that anyone can make it.
Why This Recipe Works
- Instant Pot. The Instant Pot makes it easy to cook the butternut squash and frees up your stove top and oven when preparing a busy holiday dinner.
- From Scratch. Nothing artificial in this butternut squash recipe. Just all-natural goodness.
- Easy Instructions. With step-by-step photos and a video, the preparation is easy, and the recipe is easy to follow.
What You’ll Need
Equipment
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- Instant Pot Electric Pressure Cooker
- Stand Mixer or Electric Hand Mixer or Food Processor
- Cutting Board
- Sharp Knife
- Potato Masher
- Vegetable Peeler
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Serving Bowl
- Serving Spoon
- Hyacinth Woven Placemats
Ingredients
Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Butternut squash – You’ll need a fresh whole butternut squash.
- Water – You’ll need plenty of water to cover the butternut squash in the Instant Pot. You could also use vegetable broth or vegetable stock.
- Butter – I recommend using real butter. You can also use vegan butter or coconut oil.
- Salt – Use Kosher salt to taste.
- Black Pepper – I like to use crushed black pepper from a grinder.
- Cream – You can use sour cream, Mexican Crema, or heavy cream. For a vegan version, you can use coconut cream.
- Garnish – Garnish with chives, fresh rosemary, or basil.
Directions
- Slice the ends off of the squash. Then cut the squash in half lengthwise and then cut each of those in half widthwise, and then those in 2, until you have a total of 8 pieces.
- Scoop out the seeds in the center cavity of the squash. Cut them once again in halves, leaving you with a total of 8 sections that are similar in size.
- Place the trivet inside your Instant Pot and add 2 cups of water.
- Add the butternut squash to the trivet and close the lid.
- Set the cooking time for 15 minutes under high pressure.
- Once cook time has elapsed, release the vent and open the IP when the steam is gone.
- Remove the squash from the IP, drain, and gently remove the skin from the squash.
- With a fork or a potato masher, mash the squash until the lumps are gone and you get the texture you would like. If you want it smoother, you can also use an electric mixer, but I suggest leaving a bit of texture in your mashed butternut squash.
- Continue by placing the squash into a large bowl. Add in the butter so it melts into the mixture.
- Continue by adding the salt, pepper, and sour cream, mix until combined, and serve.
- Optional: garnish with fresh rosemary, chives, or basil.
Recipe Tips
- Smooth. If you want a smoother texture, you can also use an electric mixer, but I suggest leaving a bit of texture in your mashed butternut squash.
- Drain Water. When removing the squash from the Instant Pot, be sure to drain well, so the butternut squash is not too watery.
Variations
- Vegan – Use vegan butter and coconut cream instead of real butter and sour cream.
- Maple – Add a 1/4 cup of real maple syrup to the squash.
- Cinnamon – Add a teaspoon of cinnamon to the mashed butternut squash with 1/2 cup brown sugar.
- Pecan – Add chopped pecans to the top of the butternut squash.
Serving Suggestions
FAQs
Can I Remove the Skin Before Pressure Cooking?
Yes, you can do that first if you prefer. However, I found it easier to remove the skin after the butternut squash had been pressure cooked.
How Do I Store Mashed Butternut Squash?
Store it in an airtight container for up to 5 days in the refrigerator.
Can I Freeze Mashed Butternut Squash?
Yes, place the butternut squash in a freezer-safe, airtight container and freeze it for up to 3 months.
More Recipes
- Instant Pot Acorn Squash
- Baked Acorn Squash Slices
- Butternut Squash Soup
- Butternut Squash Mac and Cheese
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Recipe
Instant Pot Mashed Butternut Squash
Mashed Butternut squash makes a delicious Thanksgiving side dish perfect for celebrating Fall. Instant Pot Mashed Butternut Squash is easy to make and will be on your holiday table in no time!
Servings 6
Calories 145kcal
Ingredients
- 1 large butternut squash
- 2 cups water
- 5 Tablespoons butter
- Salt to taste
- Pepper to taste
- 2 Tablespoons sour cream or you can use heavy cream
- Optional: Chives fresh rosemary, or basil.
Instructions
- Slice the ends off of the squash. Then cut the squash in half lengthwise and then cut each of those in half widthwise, and then those in 2, until you have a total of 8 pieces.1 large butternut squash
- Scoop out the seeds in the center cavity of the squash. Cut them once again in halves, leaving you with a total of 8 sections that are similar in size.
- Place the trivet inside your Instant Pot and add 2 cups of water.2 cups water
- Add in the butternut squash on the trivet and close the lid.
- Set the cook time for 15 minutes on high pressure.
- Once cook time has elapsed, release the vent and open the IP when the steam is gone.
- Remove the squash from the IP and gently remove the skin from the squash.
- With a fork or a potato masher, mash the squash until you the lumps are gone and you get the texture you would like. If you want it smoother you can also use an electric mixer, but I suggest leaving a bit of texture into your mashed butternut squash.
- Continue by placing the squash into a large bowl. Add in the butter, so it melts into the mixture.5 Tablespoons butter
- Continue by adding the salt, pepper, sour cream, mix until combined and serve.Salt to taste, Pepper to taste, 2 Tablespoons sour cream
- Optional: garnish with fresh rosemary, chives, or basil.Optional: Chives
Video
Notes
Recipe Tips
- Smooth. If you want a smoother texture, you can also use an electric mixer, but I suggest leaving a bit of texture in your mashed butternut squash.
- Drain Water. When removing the squash from the Instant Pot, be sure to drain well, so the butternut squash is not too watery.
Variations
- Vegan – Use vegan butter and coconut cream instead of real butter and sour cream.
- Maple – Add a 1/4 cup of real maple syrup to the squash.
- Cinnamon – Add a teaspoon of cinnamon to the mashed butternut squash with 1/2 cup brown sugar.
- Pecan – Add chopped pecans to the top of the butternut squash.
Storage
- Fridge – Store it in an airtight container for up to 5 days in the refrigerator.
- Freeze – Place the butternut squash in a freezer-safe, airtight container and freeze it for up to 3 months.
Nutrition
Calories: 145kcal | Carbohydrates: 15g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 87mg | Potassium: 451mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13592IU | Vitamin C: 26mg | Calcium: 71mg | Iron: 1mg
