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Vertical photo of overhead view of a white serving bowl of mashed butternut squash with 2 pats of butter on top with a sprig of rosemary, and a sprinkle of black pepper on top. In the upper right corner is a spoon, in the upper left corner is rosemary, and in the bottom left corner, are tiny bowls, one with salt, and the other with black pepper.
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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!
Course Side Dishes
Cuisine American
Keyword Instant Pot Butternut Squash, Mashed Butternut Squash, Thanksgiving butternut squash
Prep Time 10 minutes
Cook Time 15 minutes
Pressurization: 10 minutes
Total Time 35 minutes
Servings 6
Calories 145kcal
Author Michele

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