I’m so impressed with this idea to cook a whole butternut squash in the instant pot.
If you’re like me, it feels like such a palaver hacking away at that tough skin.
How much easier to place the unpeeled squash, whole, into the bottom of the pot, with a little water and cook until tender.
Today I was after a purée, but I can see how easy it would also be to cook for less time and get slices or cubes of perfectly cooked tender squash.
The recipe was from this blog:
Thank you for what I’m sure will be my go to way for cooking butternut squash from now on.