1large butternut squash peeled, deseed, chopped and cut into 2-inch cubes
fresh chopped herbs for garnish
Wash, peel, deseed and cube the butternut squash.
Add 1 cup of water and the butternut squash into the Instant Pot, making sure it does not pass the fill line.
Cover your Instant Pot and set the valve to the SEALING position.
Select the Pressure Cook or Manual button (dependent upon IP model), select high pressure and set the timer to 12 minutes.
Cook till done, then perform a complete quick pressure release.
Carefully remove the butternut squash from the Instant Pot and let it drain thoroughly.
Place squash into a bowl and add salt to taste before mashing.
Serve Instant Pot Mashed Butternut Squash warm and topped with herbs of your choice.
I prefer to cook the butternut squash directly in the insert to avoid washing up, but feel free to place on a trivet if you prefer.
If you'd like, add some seasoning to the butternut squash in the instant pot before pressure cooking.
Butternut squash mash can be a little bit watery. To reduce this, mash it, make a hole in the middle and then let it stand. The excess water will form in the middle and you can use paper towels to soak it up.
One serving contains 0 (zero!) Freestyle SmartPoints.