Step 1

Pour 1 cup of water into the pressure cooker pot.  Place a low rise trivet inside, place butternut squash on top.

Step 2

Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 25 minutes.

Step 3

When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure (could also use a full natural release if you don’t mind it getting really tender).

Step 4

Let squash cool slightly, peel with a knife or vegetable peeler.

Step 5

Cut squash in half at the neck.  Cut rounded bottom in half and scoop out seeds.

Step 6

Chop into desired size and shape.

Step 7

Use immediately, refrigerate, or freeze (see notes).