If you find cutting and peeling butternut squash tedious and anxiety-inducing, this recipe’s about to change your life. Two cuts of the squash and 16 minutes under pressure are all you need to turn a butternut from rock hard to completely tender—so there’s no fear of a knife slip here. Once your squash is cooked, it’s quick work to complete this recipe. Crisping sage might sound fussy, but it’s a 2-minute task that adds tons of savory flavor (and a pop of color) to the finished dish. Allow the garlic and red pepper flakes to cook in the butter that’s left behind from crisping the sage, and combine all the rest of the ingredients for a savory dish that makes a wonderful alternative to mashed potatoes during the fall and winter.
Instant Pot™ Creamy Butternut Squash
- Prep Time 20 min
- Total 1 hr 5 min
- Servings 8
- Ingredients 10
Ingredients
- 1 cup water
- 1 (3- to 4-lb) butternut squash, quartered and seeds removed
- 4 tablespoons butter
- 10 medium fresh sage leaves
- 1 clove garlic, finely chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 4 oz (from 8-oz package) cream cheese, cubed and softened
- 1/4 cup shredded Parmesan cheese
Instructions
-
Step1In 6-quart Instant Pot™ insert, place water. Place rack in insert. Place squash on top of rack. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 16 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Place squash on cutting board. Remove rack, and drain off cooking liquid. When cool enough to handle, using spoon, scrape squash from peel. Set aside.
-
Step2Select SAUTE; adjust to normal. Melt butter in insert. Add sage; cook 1 to 2 minutes or until crisp. Using slotted spoon, transfer to paper towel-lined plate.
-
Step3Add garlic, thyme, salt and pepper flakes; cook 30 seconds. Stir in squash; cook 1 to 2 minutes, breaking up with spatula, until smooth. Select CANCEL. Stir in cream cheese and Parmesan cheese; stir until cheese is melted. Top with sage.
Nutrition
180
Calories
12g
Total Fat
3g
Protein
14g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1/2 Cup
- Calories
- 180
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 7g
- 36%
- Trans Fat
- 0g
- Cholesterol
- 30mg
- 11%
- Sodium
- 290mg
- 12%
- Potassium
- 380mg
- 11%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 3g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 290%
- 290%
- Vitamin C
- 15%
- 15%
- Calcium
- 10%
- 10%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
- Trademarks referred to herein are the properties of their respective owners.
© 2025 ®/TM General Mills All Rights Reserved