As the leaves start to change colors and the air grows crisp, there’s nothing quite like the flavors of fall to warm up your kitchen. One of our favorite ingredients during this cozy season is butternut squash – its sweet, nutty flavor pairs perfectly with a variety of spices and herbs to create delicious, comforting dishes. And what better way to cook it than with the Instant Pot? In this article, we’ll be sharing 20 creamy butternut squash Instant Pot recipes that are perfect for fall gatherings, family dinners, or just a quick weeknight meal.
From hearty soups and stews to savory curries and risottos, these recipes showcase the versatility of butternut squash in the Instant Pot. Whether you’re looking for a classic soup or something more adventurous like curry or lasagna, we’ve got you covered with our collection of creamy butternut squash Instant Pot recipes.
So grab your Instant Pot and get ready to cozy up with some delicious fall flavors!
Instant Pot Butternut Squash Soup
Warm up with a comforting bowl of creamy butternut squash soup, perfect for a chilly evening or a quick lunch. This recipe is easy to make and packed with nutrients from the sweet and nutty squash.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 4 cups chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1/4 cup heavy cream or half-and-half (optional)
– Fresh cilantro, chopped (optional)
Instructions:
1. Press “Saute” on the Instant Pot and sauté the onion until softened, about 3 minutes.
2. Add the garlic, cumin, paprika, salt, and pepper; cook for another minute.
3. Add the butternut squash, chicken broth, and water to the pot. Close the lid and make sure the valve is set to “Sealing”.
4. Press “Manual” or “Pressure Cook” and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Purée the soup with an immersion blender or transfer it to a blender in batches.
7. If desired, stir in heavy cream or half-and-half to add creaminess.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 10 minutes at high pressure, plus natural release time
Creamy Butternut Squash Risotto in the Instant Pot
Elevate your risotto game with this comforting and creamy dish, perfect for a cozy night in. The Instant Pot makes quick work of cooking the Arborio rice and tenderizing the butternut squash.
Ingredients:
– 1 small butternut squash (about 2 lbs), peeled and cubed
– 2 cups chicken broth
– 1 cup white wine (optional)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 2 teaspoons dried thyme
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add onion, garlic, and squash; cook until tender, about 5 minutes.
3. Add Arborio rice; cook for 1 minute, stirring constantly.
4. Add broth, wine (if using), thyme, salt, and pepper; stir to combine.
5. Close lid and set valve to “Sealing”. Press the “Rice” button or “Manual” mode with 6 minutes of high pressure.
6. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Stir in Parmesan cheese and serve hot.
Cooking Time: 16-18 minutes
Instant Pot Butternut Squash and Apple Curry
This Instant Pot recipe combines the natural sweetness of butternut squash and apples with the warm, comforting flavors of curry spices. Perfect for a chilly fall or winter evening, this unique dish is sure to become a new favorite.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 large apple, peeled and chopped
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, curry powder, cumin, turmeric, paprika, salt, and pepper. Cook for 1 minute.
4. Add the squash, apple, diced tomatoes, and broth. Stir to combine.
5. Close the lid and set the valve to “SEALING”. Pressure cook on high for 10 minutes.
6. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Spiced Butternut Squash Instant Pot Stew
This comforting stew is a perfect blend of sweet and savory flavors, made possible by the Instant Pot’s ability to tenderize butternut squash in no time. Serve with crusty bread or as a side dish for a cozy meal.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1/4 cup heavy cream or half-and-half (optional)
Instructions:
1. Press “Saute” on the Instant Pot and heat the olive oil.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add squash, diced tomatoes, and broth. Stir to combine.
5. Close lid, set valve to “Sealing”, and cook on “Manual” mode at high pressure for 10 minutes.
6. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
7. Stir in heavy cream or half-and-half (if using). Serve hot.
Cooking Time: 20-25 minutes
Instant Pot Butternut Squash Mac and Cheese
Creamy Buttered Butternut Squash Mac and Cheese in the Instant Pot – A Twist on the Classic Comfort Food!
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 pound macaroni
– 2 tablespoons butter
– 1/2 cup all-purpose flour
– 2 cups milk
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press “Saute” on the Instant Pot and melt butter. Add squash and cook until slightly caramelized, about 5 minutes.
2. Add macaroni, flour, milk, cheddar cheese, Parmesan cheese, salt, and pepper to the pot. Stir well.
3. Close the lid and set valve to “Sealing”. Cook at high pressure for 8-10 minutes.
4. Quick-release pressure and open the lid. Stir until sauce is smooth and creamy.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 12-14 minutes (including prep time)
Butternut Squash and Lentil Instant Pot Curry
This comforting curry is perfect for a chilly evening, packed with the sweetness of butternut squash, protein-rich lentils, and aromatic spices. Made in under 30 minutes, this Instant Pot recipe is a quick and easy solution for a satisfying meal.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and chopped
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, curry powder, and turmeric; cook for 1 minute.
4. Add squash, lentils, diced tomatoes, and broth. Stir to combine.
5. Close the lid and set valve to “Sealing”. Cook on high pressure for 15 minutes, followed by a 10-minute natural release.
6. Season with salt and pepper to taste. Garnish with cilantro, if desired.
Cooking Time: 25-30 minutes
Instant Pot Butternut Squash and Sage Pasta
This recipe combines the warmth of roasted butternut squash with the earthy flavor of sage, all wrapped up in a comforting bowl of pasta.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 tablespoon olive oil
– 1 onion, peeled and chopped
– 3 cloves garlic, minced
– 1 teaspoon dried sage
– 1 cup uncooked pasta (such as pappardelle or fettuccine)
– 4 cups chicken broth
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Peel and chop the butternut squash into large chunks. Add to the pot along with dried sage.
5. Pour in the chicken broth and bring to a boil.
6. Close the lid and set the valve to “Sealing”. Cook on “High Pressure” for 10 minutes, followed by a 10-minute natural release.
7. Open the lid and stir in cooked pasta to combine with the squash mixture. Season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20 minutes
Garlic Butter Butternut Squash Instant Pot Mash
Transform butternut squash into a creamy, flavorful side dish with this simple recipe that combines the natural sweetness of squash with the savory richness of garlic butter.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Optional: brown sugar, nutmeg, or other spices of your choice
Instructions:
1. Peel and cube the butternut squash into 1-inch pieces.
2. Press “Saute” on the Instant Pot and melt the butter. Add garlic and cook for 1 minute.
3. Add the squash to the pot, followed by the heavy cream or half-and-half.
4. Close the lid and set the valve to “Sealing”. Cook at high pressure for 10-12 minutes.
5. Let the pressure release naturally for 5 minutes before opening the lid.
6. Mash the squash with a fork or potato masher to desired consistency. Season with salt, pepper, and any additional spices you like.
Cooking Time: 15-17 minutes (includes natural pressure release)
Instant Pot Butternut Squash and Chicken Chili
This hearty chili recipe is perfect for a cozy night in, packed with the warmth of butternut squash and the comfort of chicken. With minimal prep time and hands-off cooking, this Instant Pot recipe is a game-changer for busy weeknights.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Press “Saute” on the Instant Pot and heat the oil until shimmering.
2. Add chicken, onion, garlic, bell pepper, cumin, and smoked paprika. Cook until chicken is browned and vegetables are tender.
3. Add butternut squash, diced tomatoes, kidney beans, salt, and pepper. Stir to combine.
4. Close lid and set valve to “Sealing”. Press “Manual” mode and cook at high pressure for 10 minutes.
5. Let pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
Cooking Time: 15-20 minutes
Butternut Squash and Quinoa Instant Pot Pilaf
This comforting pilaf combines the sweetness of roasted butternut squash with the nutty flavor of quinoa, all in one easy and nutritious dish. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 cup quinoa, rinsed and drained
– 4 cups vegetable broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or cilantro for garnish
Instructions:
1. Press “Saute” on the Instant Pot and heat the oil. Add the onion and cook until translucent.
2. Add the garlic, squash, quinoa, and broth. Stir to combine.
3. Close the lid and set valve to “Sealing”. Cook at high pressure for 10 minutes, followed by a 5-minute natural release.
4. Open the lid and fluff the pilaf with a fork. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 15 minutes
Instant Pot Butternut Squash and Black Bean Soup
Warm up with this comforting and nutritious soup that combines the sweetness of butternut squash with the earthiness of black beans.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can black beans, drained and rinsed
– 4 cups vegetable broth
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Optional: lime wedges, chopped fresh cilantro, or crumbled queso fresco for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 1 tablespoon of oil. Add onion and cook until translucent.
2. Add garlic, cumin, paprika, salt, and pepper. Cook for 1 minute.
3. Add squash, black beans, and broth. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Pressure cook on high for 10 minutes.
5. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Blend soup to desired consistency. Serve hot, garnished with optional toppings.
Cooking Time: 20 minutes (includes natural pressure release)
Coconut Milk Butternut Squash Instant Pot Curry
This creamy and aromatic curry is a perfect blend of flavors, with the sweetness of butternut squash, the richness of coconut milk, and the warmth of Indian spices. It’s a quick and easy recipe that can be ready in no time!
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add the butternut squash, coconut milk, salt, and pepper. Stir well to combine.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 10 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
7. Garnish with cilantro leaves and serve hot over rice or with naan bread.
Cooking Time: 20 minutes (including pressure release)
Instant Pot Butternut Squash and Sausage Stew
This comforting Instant Pot recipe combines the sweetness of butternut squash with the savory flavor of sausage, creating a deliciously cozy stew perfect for any time of year.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 lb sweet Italian sausage, casings removed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup water
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the sausage until browned, breaking it up with a spoon as it cooks.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the butternut squash, chicken broth, water, and thyme. Season with salt and pepper to taste.
4. Close the lid and set the valve to “Sealing”. Cook on high pressure for 10 minutes, then let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
5. Serve hot, garnished with chopped fresh herbs or a sprinkle of paprika, if desired.
Cooking Time: 15 minutes (including natural pressure release)
Butternut Squash and Spinach Instant Pot Lasagna
Transform traditional lasagna into a comforting, fall-inspired dish with this easy-to-make recipe featuring roasted butternut squash and spinach. This Instant Pot version reduces cooking time while maintaining rich flavors.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 onion, chopped
– 3 cloves garlic, minced
– 10 oz lasagna noodles
– 1 cup frozen spinach
– 1 cup ricotta cheese
– 1 cup shredded mozzarella
– 1/4 cup grated Parmesan
– Salt and pepper, to taste
– Olive oil, for greasing
Instructions:
1. Preheat Instant Pot to “Saute” mode. Add olive oil and cook chopped onion until translucent.
2. Add minced garlic and cook for 1 minute.
3. Add butternut squash and cook, stirring occasionally, until tender (about 10 minutes).
4. In a separate bowl, combine ricotta cheese, spinach, mozzarella, and Parmesan. Season with salt and pepper.
5. Assemble the lasagna by spreading cooked squash mixture at the bottom of the Instant Pot, followed by noodles, and finishing with the cheese mixture.
6. Close lid and set valve to “Sealing”. Cook on “Manual” mode for 8 minutes at high pressure, followed by a 10-minute natural release.
Serve hot and enjoy!
Instant Pot Butternut Squash and Chickpea Tagine
This recipe combines the natural sweetness of butternut squash with the creamy texture of chickpeas, all infused with the warm spices of North African cuisine. Perfect for a chilly evening, this tagine is a comforting and flavorful meal that’s ready in under an hour.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper, to taste
– 1 cup chicken or vegetable broth
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic, cumin, smoked paprika, cinnamon, and cayenne pepper (if using). Cook for 1 minute.
4. Add the squash, chickpeas, broth, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Pressure cook on high for 10 minutes, followed by a 10-minute natural release.
6. Open the lid and stir in chopped parsley (if using). Serve hot over couscous or rice.
Cooking Time: 20 minutes
Maple Glazed Butternut Squash Instant Pot Side
A sweet and savory twist on traditional roasted squash, this recipe is perfect for a quick and delicious side dish. The Maple Glaze adds a rich and caramel-like flavor to the tender butternut squash.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 tbsp unsalted butter
– 1/4 cup pure maple syrup
– 1 tsp ground cinnamon
– Salt, to taste
– 1/2 cup chicken or vegetable broth
Instructions:
1. Peel and cube the butternut squash into 1-inch pieces.
2. Press the “Saute” button on the Instant Pot and melt the butter.
3. Add the cubed squash, maple syrup, cinnamon, and salt. Stir to combine.
4. Pour in the broth and close the lid of the Instant Pot.
5. Set the valve to “Sealing” and cook at high pressure for 10 minutes.
6. Let the pressure release naturally for 5 minutes before opening the lid.
Cooking Time: 15 minutes
Instant Pot Butternut Squash and Turkey Chili
Warm up with a hearty and comforting chili that combines the natural sweetness of butternut squash with the savory flavor of turkey. This recipe is perfect for a chilly fall or winter evening.
Ingredients:
– 1 lb ground turkey
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp chili powder
– 1 tsp ground cumin
– Salt and pepper, to taste
– 1/4 cup chicken broth
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the turkey until browned, breaking it up into small pieces as it cooks.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the garlic, butternut squash, diced tomatoes, red kidney beans, chili powder, cumin, salt, and pepper. Stir to combine.
4. Pour in the chicken broth and stir again.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 10 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 20 minutes
Butternut Squash and Wild Rice Instant Pot Casserole
This hearty casserole combines the natural sweetness of butternut squash with the nutty flavor of wild rice, all cooked to perfection in an Instant Pot. Perfect for a cozy night in or as a side dish for your next family gathering.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup wild rice
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the cubed butternut squash, garlic, thyme, salt, and pepper. Stir to combine.
3. Add the wild rice and vegetable broth. Close the lid and set the valve to “Sealing”.
4. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 6 minutes.
5. Let the pressure release naturally for 10 minutes before opening the lid.
Cooking Time: 16 minutes (including natural pressure release)
Instant Pot Butternut Squash and Kale Soup
Warm up with this comforting and nutritious soup, perfect for a chilly day. This recipe is a delicious blend of roasted butternut squash, tender kale, and aromatic spices.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups kale, stems removed and discarded, leaves coarsely chopped
– 4 cups chicken broth
– 1 cup water
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the cubed squash, chicken broth, water, cumin, salt, and pepper.
4. Close the lid and make sure the valve is set to “Sealing”.
5. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
7. Stir in the chopped kale and serve hot.
Cooking Time: 15 minutes (including natural pressure release)
Rosemary Roasted Butternut Squash Instant Pot Dish
Transform a humble butternut squash into a flavorful masterpiece with this simple and quick recipe, perfect for weeknight dinners or special occasions.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tbsp olive oil
– 2 sprigs of fresh rosemary, chopped
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chicken or vegetable broth
Instructions:
1. Press “Saute” on the Instant Pot and heat the olive oil.
2. Add the chopped rosemary and cook for 1 minute, until fragrant.
3. Add the cubed butternut squash, salt, black pepper, and broth. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Cook on “Manual” mode at high pressure for 10 minutes.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
6. Open the lid and serve hot, garnished with additional rosemary if desired.
Cooking Time: 15 minutes (including natural release)
Summary
Cozy up to the flavors of fall with these creamy butternut squash recipes, all made easy with an Instant Pot. From soups and stews to risottos and curries, there’s something for everyone. Discover how to make classic butternut squash soup, pair it with apples in a curry, or add it to mac and cheese for a comforting twist. With over 20 recipes to choose from, you’ll never get bored of this versatile vegetable again. Get ready to warm up your kitchen and your belly with these delicious Instant Pot butternut squash creations!
