How to Cut Butternut Squash - Instant Pot Hack
Butternut Squash is quintessential for a fall and winter menu! Rich in vitamins and antioxidants, this versatile squash is perfect for both savory and sweet recipes. The down side? It can be a little tricky to cut into and prep. Not anymore! With this Instant Pot hack, I'll show you how to cut (and peel!) butternut squash and keep all your fingers, too!
Servings: 1 serving
Calories: 63kcal
Ingredients
- 1 whole butternut squash
- 1 cup of water
Instructions
- Place your whole Butternut Squash in your Instant Pot along with 1 cup of water.
- Cook on manual/high pressure for 8 minutes.
- Quick release.
- Let it cool for a few minutes - it will be super hot!
- Remove from the Instant Pot. Peel, then slice your squash down the center. Slice the squash into cubes to roast or use it in a myriad of recipes!
- How to Roast Butternut Squash
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Place the squash cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast 30 to 35 minutes or until golden brown around the edges.
Notes
21 Day Fix: 1 cup of butternut squash is 1 GREEN
WW link for personal points: Butternut Squash
Nutrition
Serving: 1cup | Calories: 63kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 6mg | Potassium: 493mg | Fiber: 3g | Sugar: 3g | Vitamin A: 14882IU | Vitamin C: 29mg | Calcium: 67mg | Iron: 1mg