Step 1

Place the trivet in the Instant Pot and add 1 cup water.

Step 2

Cut the squash in half, lengthwise, and remove any seeds. Place each half in the Instant Pot in a single flat layer.

Step 3

Cook on Manual High Pressure for 8 minutes, then Natural Release for 10 minutes. Carefully remove the lid and transfer squash to another bowl or dish.

Step 4

Cut the squash in half, lengthwise, and remove any seeds. Place squash face up (skin side down) in a microwave safe dish or on a microwave safe plate.

Step 5

Microwave 8 to 10 minutes, until soft enough to easily pierce with fork. Microwave time will depend on size of squash, size of microwave, and microwave wattage. For a smaller microwave, you may need to cook one squash-half at a time.

Step 6

Roasted Halves: Preheat oven to 350° Fahrenheit. Cut the butternut squash in half, lengthwise. Remove any seeds and brush orange flesh with avocado oil. Bake face down (skin side up) on baking sheet for 50 minutes, or until soft enough to easily pierce with fork.

Step 7

Roasted Cubes: Preheat oven to 400° Fahrenheit. Peel squash and cut in half. Remove any seeds, then cut squash into cubes. Drizzle with avocado oil, salt, and pepper. Place on baking sheet in single, even layer. Bake for 40 minutes or until tender.