Kitchen Stewardship | Caring for All Our Gifts

Helping busy families live well without going crazy!

  • Home
  • About
    • About Katie and Her Mission
    • Overwhelmed? Start Here.
  • COVID-19
  • Shop
    • Stress Mastery eCourse
    • Kids Cook Real Food eCourse
    • Affiliates
  • Contact
    • Email Me
    • Media Coverage
    • Guest Posting
    • Advertising Disclosure
    • Privacy Policy
  • START HERE
  • Recipes
  • Reviews
  • Research
    • Understanding Disease
    • Understanding Your Body
    • Understanding Your Food
  • Remedies

Live Parenting Webinar

Thursday, February 25, 7 p.m.

Register Now
Building Less Stressed Healthier Families

Live Thur, Feb 25, 7 p.m.

FREE Parenting Webinar

Register Now

Live Parenting Webinar

Thursday, February 25, 7 p.m.

Register Now
Building Less Stressed Healthier Families

Live Thur, Feb 25, 7 p.m.

FREE Parenting Webinar

Register Now

Cooking Squash in the Instant Pot (Meal Prep Made Easy!)

June 24, 2020 (UPDATED: November 30, 2020) by Katie Kimball @ Kitchen Stewardship® Leave a Comment

This post may contain affiliate links which won’t change your price but will share some commission.

Cooking squash in the Instant Pot saves time, keeps the kitchen cool during the hot summer months, and is a quick and easy way to meal prep! Plus, it’s one of the best ways to cook squash to prepare for freezing.

Winter squash assortment

It’s right about the beginning of summer, where I start to run out of my homemade squash in the freezer that I have stored away from the previous fall. That means making our favorite grain-free keto vegetable pancakes or low carb spaghetti squash lasagna for dinner isn’t so simple anymore.

I don’t know about you, but summertime is when I gravitate towards simple, low-prep meals. 

Besides, squash has so many uses and nutritional benefits that I hate to go the whole summer without having them available. Even though I can still buy squash in the store — and sometimes fairly economically — no one wants to turn on the oven to be roasting something for an hour during the heat of summer.

And, of course, there are times even in the fall where I realize I’ve forgotten to plan ahead far enough, and dinner will be late because that doggone squash will take a full hour to cook in the oven.

Instant Pot to the rescue!

As long as you only need one squash, you can easily use your Instant Pot to cook it. If you have an 8-quart Instant Pot, you may be able to fit two.

RELATED: Your complete guide to using your Instant Pot!

Where to Buy an Instant Pot



This is the 6-quart Instant Pot I started out with. After a few years, we added an 8-quart partly because I knew I would use two at the same time often enough, partly because it was the Prime Day sale, and also because I wanted more space for certain recipes. Both are a pretty basic model and you don’t need more bells and whistles than that! 

The Prime Day Sale is now! Get your Instant Pot now for a big discount!

If you’re deciding on size, most people say it’s better to get a deal on the 6-quart and just have 2 rather than go big, BUT if your family has 5 or more people or you really like to batch cook or do more than a pound of beans, the 8-quart may be the best choice. My full Instant Pot review and buying guide for features, size, and model.

You can even get a carrying case to travel with it! See my review of the Instant Pot carrying case we have.

If you’re still on the fence about adding an Instant Pot to your kitchen appliance arsenal here are my Instant Pot pros and cons.

Can I Cook a Whole Squash Without Cutting It?

The simple answer to this is, YES, of course, you can!

The more complicated answer is that it depends on the size of your squash and how you want to use it. To ensure the entire squash is cooked, you may end up with a more mushy texture than you desire – but a little less prep just might make that worth it to you!

Cooking a whole squash in the Instant Pot, especially those hard to chop butternut or sunshine squash, is actually a great technique to make the entire process a lot easier!

Bins of butternut squash and sunshine squash

What About Cooking Squash in the Microwave?

So, yes, it is possible to cook squash in the microwave.

Doing it that way would also keep your kitchen cool and it is relatively quick, but here’s the thing –

The Instant Pot is going to cook the squash in about the same amount of time – with lots less babysitting! 

Plus, I truly believe the result is way better in the Instant Pot. The microwave has a tendency to make everything just a little too mushy while also being rubbery – and that texture combo is just NOT my favorite thing.

In our house, we try to use the microwave as little as possible. We’ve found over and over again that the ‘non-microwave’ methods of preparing foods are almost always just as easy and actually make the food taste a whole lot better.

The BEST Way to Cook Spaghetti Squash

Spaghetti squash can be cooked in many different ways, but I find this Instant Pot method to be both really easy AND the one that has the best texture.

  1. Cut your squash in half crosswise (NOT lengthwise – this is important to get longer ‘spaghetti’ strands).
  2. Scoop out the seeds and discard (or save for roasting later!)
  3. Place the two halves in your steamer basket or trivet and pour 1 cup of water into the bottom of the Instant Pot.
  4. Manually cook for 7 minutes on high pressure, use a quick release, and let the squash cool for about 10 minutes.
  5. Drain any excess water off the squash and then you’re ready to shred the squash and eat!

This method yields ‘noodles’ with a great al dente texture, but if you prefer yours a little on the softer side, you may need to keep your squash under pressure for another 1 to 3 minutes.

Cooking a Whole Spaghetti Squash in the Instant Pot

If you’re willing to sacrifice a little texture for the sake of ease, follow this method instead.

  1. Wash your spaghetti squash and then pierce the skin multiple times with a paring knife (this allows some of the steam to escape while cooking).
  2. Pour 1 cup of water into the bottom of the Instant Pot.
  3. Manually cook for 15 minutes on high pressure.
  4. Use a quick release and then allow the squash to cool for at least 10 minutes before cutting and shredding. Don’t forget to cut crosswise instead of lengthwise for those longer strands! Take the seeds out before eating, of course.

Shredded spaghetti squash in a bowl.

Butternut Squash in the Instant Pot – Great for Purees!

Cooking butternut squash in the Instant Pot is an almost identical process as cooking spaghetti squash.

This is such an easy way to cook butternut squash to be made into a puree – great to use in soups, baked goods, or homemade baby food!

  1. Cut the butternut squash into four pieces. Cut once lengthwise and once crosswise for pieces that are approximately the same size. You don’t need to peel the squash, but you do want to remove the seeds.
  2. Put the pieces on the metal trivet or in a steaming basket.
  3. Manually cook on high pressure for 15 minutes. You can use a natural or quick release for this method.
  4. Let the butternut squash cool, then scoop the flesh away from the skin to use as desired.
  5. I always puree mine with a stick blender, so simple!

Cooking a Whole Butternut Squash in the Instant Pot

Butternut squash are known for their difficulty to chop and peel. In fact, one of our contributing writers often enlists the help of a rubber mallet when trying to cut one.

For that reason, if you can find a butternut squash that will fit in your Instant Pot, this may actually be the best way to cook this hard to chop veggie! (Okay, okay, it’s technically a fruit, but it’s used as a veggie.)

By increasing the time under pressure, you can thoroughly cook the squash to be used as a puree. Just use the “manual” button to set the Instant Pot to high pressure for 30 minutes.

Or if you would rather cube the squash to roast it later or use it in other recipes in its still solid form, you can cook it just long enough to make the chopping and peeling WAY easier to do. 

I love this genius hack – manual setting, high pressure, 8 minutes, and voila – butternut squash that doesn’t require garage tools to chop.

RELATED: Use butternut squash in this nutritious squash milk for kids and butternut squash gluten-free biscuits

Gluten-Free Simple Soaked Squash Cookie Recipe

Using the Instant Pot to Cook Acorn Squash, Delicata Squash, and Pumpkin

You can cook all varieties of winter squash in the Instant Pot – including acorn squash, pumpkin, and even delicata squash.

Time under pressure varies depending on the size of your squash, whether you want to cut it before cooking it, your intended use for the squash, and your desired texture. All methods use 1 cup of water in the bottom of the Instant Pot, the steaming trivet, and high pressure using the “manual” setting.

Many winter squash are similar in texture and flavor profile. When I’m cooking them in the Instant Pot, I am typically just going to scoop out the insides and puree it for any of my “mushy orange vegetable” recipes.

That just means that my pancakes, muffins, or other baked goods that are usually titled “pumpkin” are interchangeable with any mushy orange vegetable.

So when I make any of these squash in the Instant Pot, I don’t worry at all about it overcooking a bit. In fact, I would shoot high – probably 15 minutes under high pressure to start if I chop it up, 30 minutes if I leave them whole – so that I don’t have to do it again.

Related: Winter Squash Recipe Roundup

Cooking Squash in Instant Pot

Freezing Squash

If you have a lot of squash on hand in the fall, it’s wonderful to batch freeze bags of pureed squash into two-to-four-cup portions. Then you can quickly thaw and put it into a recipe without even measuring.

I freeze spaghetti squash too, but I will cut the cooking time back in the Instant Pot by a minute or 2 to preserve the texture of the noodles once they are thawed and reheated.

Although you can’t put very many in an Instant Pot at once, you could definitely still batch it. Cook one in the Instant Pot and let it cool while the second one is cooking. Then when the second is finished, you should be able to begin scooping out the first and pureeing it. So on and so forth.

This would be an excellent technique to use while you’re cooking dinner or embarking on another baking project. That way you’re in the kitchen already and can just put a minute of time in here or there for your squash.

By the end, you’ll have 12 to 20 cups of squash that you can freeze for another time!

And you’ve only dirtied your Instant Pot once– score! We’re all about saving time as well as money here at Kitchen Stewardship®!

Click to request access to the Instant Pot Guidebook from Kitchen Stewardship!

Make your Instant Pot work for you!

I won’t tell if your Instant Pot is still in its box, pinky swear. 😉

I left mine abandoned in the basement for almost a YEAR because I have a new-thing-instructions phobia, but now I have TWO Instant Pots and they’re both in constant use!

Turns out it’s so easy, a kid can do it — I’ll send you a quick video of my children unboxing and setting it up when you grab your FREE download mini eBook:

Get the Instant Pot Guidebook for FREE!

What’s in the Guidebook?

You’ll love the simplicity of your Instant Pot, and the free downloadable guidebook will help you:

  • Adapt your own favorite recipes from the slow cooker
  • Cook FROZEN ground beef
  • Hard boil eggs perfectly
  • Cook squash, steam veggies, and make applesauce in your IP
  • Make dry beans in an hour and perfect rice without boiling over
  • Steam veggies al dente and make Paleo cauli rice in minutes
  • Cook a whole chicken and make FAST bone broth

Whether yours is still in the box or you’ve used it a little but want to know more about those techniques, or if you’re still pining for an IP on your wish list, I can’t wait to give you these simple baby steps to success!

The Instant Pot can hack so many of your regular kitchen chores.

Be sure to check out my post on how to use an Instant Pot, which has ten basic techniques that will make your life so much easier in the end.

Putting Your Cooked and Pureed Squash to Use

Now you’ve got the techniques so get in the kitchen and get prepping! Here are some recipes that will help you incorporate cooked and pureed squash in your meal plan.

  • Spaghetti squash lasagna
  • Maple roasted acorn squash soup
  • Grain-free pumpkin (or squash!) pancakes
  • Simple soaked gluten-free squash cookies
  • Crispy roasted pumpkin seeds
  • Roasted garlic butternut soup
  • Pumpkin baked oatmeal or Instant Pot steel cut oats
  • One bowl pumpkin muffins (allergy-friendly here!)
Have you tried cooking squash in the Instant Pot?

  • Facebook
  • Twitter
  • Pinterest
  • shares
You've probably seen 1000s of products recommended by bloggers you follow...but what would you ACTUALLY use?

Filed Under: Freezer Cooking, Kitchen Tips, Quick Hacks, Real Food Recipes, Real Food Roadmap, Save Time Tagged With: acorn squash, dairy-free, easy meals, egg-free, gluten free, grain free, Instant Pot, pumpkin, real food, Real Food Recipes, spaghetti squash, vegetables

« Previous Post Food Fix Book Review: This is the Year to Save the World!
Next Post » Sorghum Syrup: A Sweetener with Actual Nutritional Value!

About Katie Kimball @ Kitchen Stewardship®

Katie Kimball, CSME is a trusted educator and author of 8 real food cookbooks. She is passionate about researching natural remedies and making healthy cooking easier for busy families. She’s been featured on media outlets like ABC, NBC and First for Women magazine as well as contributing regularly on the FOX Network.

See more of Katie Kimball, CSME in the Media.

Over the last 10 years, Katie has spoken prolifically at conferences, online summits and podcasts and become a trusted authority and advocate for children’s health.

Busy moms look to this certified educator for honest, in-depth natural product reviews and thorough research. She often partners with health experts and medical practitioners to deliver the most current information to the Kitchen Stewardship® community.

In 2016 she created the #1 bestselling online kids cooking course, Kids Cook Real Food, helping thousands of families around the world learn to cook.

Certified Stress Mastery Educator BadgeA mom of 4 kids from Michigan, she is a Certified Stress Mastery Educator and member of the American Institute of Stress.

See all blog posts by Katie Kimball.

Take a Bite (of conversation) Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Looking for something?

Hi there!

I’m Katie, the voice of healthy kids cooking, and I’m on a mission to connect families around healthy food.

You’ll find recipes, research, reviews and remedies here to help you figure out how to stay healthy without going crazy!

Read More

Rookies Start Here
Free Email Course

 

Katie’s Cooking Class

We teach kids how to cook with online video lessons!
Better Than A Box eBook

Katie Kimball, CSME

Making real food and natural living possible for busy families!

Katie Kimball, CSME

Certified Stress Mastery Educator Badge

Stay Connected!

Kitchen Stewardship® Books on Amazon

Subscribe By Email

Subscribe

Readers’ Favorite Posts

  • Best Natural Hand Sanitizers
  • Recipes for Side Pork [Bacon Included]
  • How to Cook Frozen Ground Beef in the Instant Pot
  • Foods For Gut Healing
  • Everyone has Parasites - Get Rid of Them Naturally!
  • How to Freeze Avocado and Guacamole
  • Healthy Homemade Sweetened Condensed Milk Substitute
  • Why is Sugar Bad for You?

Some Articles Medically Reviewed By

  • Scott Soerries, M.D.
  • Sheila Kilbane, M.D.
  • Jess Sherman, RHN
  • Madiha Saeed, M.D.

Katie Kimball Has Been Featured On:

Featured on Wellness Mama Featured on Rodale Wellness Featured on Popsugar Featured on Money Saving Mom Featured on Huffington Post Featured on Fox News Featured on BuzzFeed Featured on Amazon Kindle Top 100 List

Please remember that I’m just a gal who reads a lot and spends way too much time in her kitchen. We at Kitchen Stewardship® are not doctors, nurses, scientists, or even real chefs, and certainly the FDA hasn't evaluated anything on this blog. Any products mentioned are not intended to diagnose, treat, cure, or prevent any disease. Please talk to your health professional (or at least your spouse) before doing anything you might think is questionable. Trust your own judgment…We can’t be liable for problems that occur from bad decisions you make based on content found here. Here's the full legal disclaimer.

Some posts on this blog contain affiliate links which generate commission if you purchase anything starting with those links. KS also accepts private sponsorships and we are a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases. More info here.

Contact · affiliates · ad disclosure · privacy policy · ebooks
Copyright © 2021 Kitchen Stewardship®