Evenings just got cozier with these incredible Instant Pot butternut squash recipes! Whether you’re craving quick weeknight dinners, seasonal comfort food, or creative new ways to enjoy this fall favorite, we’ve gathered 31 delicious options that make preparation a breeze. Get ready to transform your pressure cooker into a squash-loving powerhouse—let’s dive into these mouthwatering dishes that will become instant family favorites!
Creamy Butternut Squash Soup
Finally, a soup that understands your need for cozy comfort without demanding hours of kitchen labor. This creamy butternut squash situation is basically autumn in a bowl, ready to hug your taste buds with its velvety charm and subtle sweetness that’ll make you forget all about that pumpkin spice latte obsession.
Ingredients
– One medium butternut squash (about 2 pounds)
– A couple of tablespoons of olive oil
– One yellow onion, roughly chopped
– Two cloves of garlic, minced
– Four cups of vegetable broth
– A splash of heavy cream (about ¼ cup)
– A pinch of nutmeg
– Salt and black pepper to make it sing
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the butternut squash in half lengthwise and scoop out the seeds with a spoon.
3. Drizzle the cut sides with one tablespoon of olive oil and place them cut-side down on the baking sheet.
4. Roast for 45 minutes, or until the flesh is tender when pierced with a fork.
5. Let the squash cool until you can handle it comfortably, then scoop the flesh into a bowl.
6. Heat the remaining tablespoon of olive oil in a large pot over medium heat.
7. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until translucent.
8. Stir in the minced garlic and cook for 1 more minute until fragrant.
9. Add the roasted squash flesh and vegetable broth to the pot.
10. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
11. Carefully transfer the soup in batches to a blender and blend until completely smooth.
12. Return the blended soup to the pot and stir in the heavy cream.
13. Season with nutmeg, salt, and pepper, then heat for 2 more minutes.
14. Ladle into bowls and serve immediately.
My favorite thing about this soup is how the roasted squash creates this incredible velvety texture that feels fancy but took minimal effort. The subtle sweetness plays beautifully against the savory broth, making it perfect for dunking crusty bread or topping with crispy bacon bits for that extra crunch factor.
Instant Pot Butternut Risotto
Oh, the Instant Pot—that magical kitchen gadget that turns risotto from a high-maintenance date into a low-effort fling. Forget standing over the stove stirring endlessly; this butternut version is creamy, dreamy, and ready to cuddle up with in under 30 minutes. Let’s dive in before your stomach starts composing angry poetry.
Ingredients
– A glug of olive oil (about 2 tbsp)
– 1 small yellow onion, finely chopped
– 2 cloves of garlic, minced
– 1½ cups Arborio rice
– A splash of dry white wine (about ½ cup)
– 4 cups chicken or veggie broth
– 2 cups cubed butternut squash (½-inch pieces)
– A generous pinch of salt and a few cracks of black pepper
– A handful of grated Parmesan (about ½ cup)
– A knob of butter (2 tbsp)
– A sprinkle of fresh sage leaves, chopped
Instructions
1. Set your Instant Pot to “Sauté” mode and heat the olive oil until it shimmers.
2. Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until it turns translucent.
3. Toss in the minced garlic and stir for 30 seconds until fragrant—don’t let it brown!
4. Stir in the Arborio rice and toast for 1 minute, coating it in the oil and aromatics.
5. Pour in the white wine and scrape up any browned bits from the bottom of the pot; let it bubble for 1 minute.
6. Add the broth, butternut squash cubes, salt, and pepper, then give everything a quick stir.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 6 minutes.
8. Once done, carefully quick-release the pressure by turning the valve to “Venting.”
9. Stir in the Parmesan, butter, and chopped sage until the risotto is creamy and well combined.
10. Let it sit for 2 minutes off heat to thicken slightly before serving.
Unbelievably creamy with sweet, tender squash nuggets nestled in every bite, this risotto is like a cozy sweater for your soul. Top with extra Parmesan and crispy sage for a fancy touch, or just grab a spoon and dive in—no judgment here.
Savoury Butternut Squash Mash
Zesty, vibrant, and downright dreamy, this Savoury Butternut Squash Mash is the cozy hug your taste buds have been craving—it’s like autumn decided to throw a flavor party in your mouth, and everyone’s invited! Forget bland side dishes; this mash brings the sass with a savory twist that’ll have you ditching plain potatoes for good. Let’s get mashing, shall we?
Ingredients
– One medium butternut squash (about 2–3 pounds), peeled and cubed
– A couple of tablespoons of olive oil
– A generous pinch of salt and black pepper
– A splash of heavy cream (about 1/4 cup)
– A pat of butter (around 2 tablespoons)
– A sprinkle of fresh thyme leaves (from 2–3 sprigs)
– A dash of garlic powder (roughly 1/2 teaspoon)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with olive oil, salt, and black pepper on the baking sheet until evenly coated.
3. Roast the squash in the oven for 25–30 minutes, or until the edges are golden brown and a fork pierces it easily—this deepens the flavor and avoids watery mash.
4. Transfer the roasted squash to a large mixing bowl and let it cool for 5 minutes to prevent the cream from curdling when added.
5. Pour in the heavy cream and add the butter, then use a potato masher to blend everything until smooth but slightly textured.
6. Fold in the fresh thyme leaves and garlic powder, mixing gently to distribute the herbs evenly without overworking the mash.
7. Taste and adjust seasoning with more salt or pepper if needed, but avoid adding liquid to keep it from becoming soupy.
So velvety and rich, this mash boasts a creamy texture with subtle sweet notes from the squash, balanced by that savory garlic and thyme kick. Serve it piled high alongside roasted chicken or as a bed for grilled veggies—it’s so versatile, you might just eat it straight from the bowl with a spoon (no judgment here!).
Butternut Squash and Chickpea Curry
C’mon, let’s be real—when the air gets crisp and your sweatpants become your main character energy, nothing hits quite like a cozy curry that basically hugs you from the inside out. This butternut squash and chickpea situation is the culinary equivalent of your favorite blanket, but with way more flavor and zero risk of your dog claiming it as their new bed. It’s the kind of dish that makes you feel fancy without requiring any actual skills beyond not burning down the kitchen.
Ingredients
– One big butternut squash, peeled and cubed (about 4 cups worth)
– A couple of cans of chickpeas, rinsed and drained
– One onion, chopped like it owes you money
– A few cloves of garlic, minced with gusto
– A thumb-sized nub of fresh ginger, grated
– A splash of olive oil (about 2 tablespoons)
– One can of coconut milk (the full-fat kind, because we’re not here to play games)
– A couple of tablespoons of red curry paste
– A cup of vegetable broth
– A squeeze of lime juice (about 1 tablespoon)
– A handful of fresh cilantro, chopped
– Salt to make it sing
Instructions
1. Heat the olive oil in a large pot over medium heat until it shimmers like a disco ball.
2. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it’s soft and slightly golden.
3. Toss in the minced garlic and grated ginger, and cook for 1 minute until fragrant—your kitchen should smell amazing right now.
4. Stir in the red curry paste and cook for another minute to wake up those flavors.
5. Add the cubed butternut squash and rinsed chickpeas, stirring to coat them in the curry paste mixture.
6. Pour in the coconut milk and vegetable broth, then bring everything to a gentle boil.
7. Reduce the heat to low, cover the pot, and let it simmer for 20–25 minutes until the squash is tender enough to easily pierce with a fork.
8. Stir in the lime juice and chopped cilantro, then season with salt until it tastes just right.
9. Remove from heat and let it sit for 5 minutes to let the flavors mingle like guests at a really good party.
Absolutely dreamy, this curry boasts a velvety texture from the softened squash and creamy coconut milk, with chickpeas adding a satisfying bite. The warmth of ginger and curry paste gives it a gentle kick that’s cozy, not overwhelming. Serve it over fluffy rice, scoop it up with naan, or—if you’re feeling extra—pile it into a baked sweet potato for a carb-on-carb situation that’s basically happiness in a bowl.
Instant Pot Butternut Squash Mac and Cheese
Miraculously, we’ve managed to make mac and cheese even more irresistible by sneaking in some butternut squash—because why should vegetables have all the fun? This Instant Pot version is so ridiculously easy, you’ll be side-eyeing that boxed stuff forever. Get ready to impress your taste buds (and maybe even your mother-in-law).
Ingredients
– A splash of olive oil
– One medium butternut squash, peeled and cubed (about 3 cups)
– A couple of cloves of garlic, minced
– 4 cups of vegetable broth
– A pound of elbow macaroni
– A cup of heavy cream
– 2 cups of shredded sharp cheddar cheese
– A half cup of grated Parmesan cheese
– A teaspoon of smoked paprika
– A pinch of nutmeg
– Salt and black pepper to taste
Instructions
1. Set your Instant Pot to “Sauté” and heat a splash of olive oil until it shimmers.
2. Add the cubed butternut squash and minced garlic, sautéing for 5 minutes until the squash starts to soften and get a hint of color.
3. Pour in 4 cups of vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom—this adds extra flavor!
4. Add the pound of elbow macaroni, stirring gently to make sure all the noodles are submerged in the liquid.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 4 minutes.
6. Once the cooking time is up, carefully do a quick release by turning the valve to “Venting”—stand back to avoid the steam.
7. When the pin drops, open the lid and stir in 1 cup of heavy cream until the mixture is creamy and combined.
8. Gradually add 2 cups of shredded sharp cheddar and 1/2 cup of grated Parmesan, stirring constantly until the cheeses melt smoothly into the sauce.
9. Mix in 1 teaspoon of smoked paprika, a pinch of nutmeg, and season with salt and black pepper to your liking.
10. Let the mac and cheese sit for 2-3 minutes off heat to thicken up—it’ll be worth the wait!
Buttery and velvety, this mac and cheese has a subtle sweetness from the squash that plays perfectly with the sharp cheddar. Serve it straight from the pot for a cozy dinner, or top with crispy breadcrumbs for a textural twist that’ll have everyone asking for seconds.
Spiced Butternut Squash and Sausage Stew
Brace yourselves, flavor adventurers! This cozy bowl of deliciousness is about to become your new autumn obsession, combining sweet squash with savory sausage in a way that’ll make you want to hug your Dutch oven. It’s basically a warm, spicy hug in a bowl that fights off chilly evenings with sheer culinary sass.
Ingredients
– A couple of spicy Italian sausage links (casings removed)
– One big butternut squash (peeled, seeded, and cubed into 1-inch chunks)
– One yellow onion (diced)
– A couple of garlic cloves (minced)
– A splash of olive oil
– 4 cups of chicken broth
– One 14.5-ounce can of diced tomatoes
– A teaspoon of smoked paprika
– Half a teaspoon of crushed red pepper flakes
– A sprinkle of salt and black pepper
– A handful of fresh parsley (chopped)
Instructions
1. Heat a splash of olive oil in a large pot over medium-high heat until it shimmers.
2. Add the spicy Italian sausage (casings removed) and cook for 5-7 minutes, breaking it up with a spoon until browned and crumbly.
3. Toss in the diced yellow onion and cook for 4-5 minutes until it turns translucent and soft.
4. Stir in the minced garlic cloves and cook for 1 minute until fragrant—don’t let it burn!
5. Add the cubed butternut squash, smoked paprika, crushed red pepper flakes, salt, and black pepper, stirring to coat everything in the spices.
6. Pour in the chicken broth and diced tomatoes (with their juices), scraping the bottom of the pot to lift any browned bits for extra flavor.
7. Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes until the squash is fork-tender.
8. Stir in the chopped fresh parsley just before serving.
This stew boasts a velvety texture where the squash melts into the broth, creating a rich base that’s punctuated by the spicy sausage. The smoky paprika and red pepper flakes add a warm kick that lingers pleasantly. Try serving it over creamy polenta or with crusty bread for dipping—it’s a cozy masterpiece that’ll have everyone begging for seconds.
Butternut Squash and Apple Soup
Unbelievably cozy and ridiculously easy, this butternut squash and apple soup is basically autumn in a bowl—if autumn decided to wear fuzzy socks and binge-watch comfort shows. It’s the kind of hug-your-taste-buds situation that makes you wonder why you ever settled for boring soups before.
Ingredients
– One big butternut squash, peeled and cubed (about 4 cups worth)
– A couple of crisp apples, cored and chopped
– One yellow onion, diced up
– A couple of cloves of garlic, minced
– A splash of olive oil (about 2 tablespoons)
– 4 cups of vegetable broth
– A pinch of salt and a few cracks of black pepper
– A dash of cinnamon (about 1/2 teaspoon)
– A glug of heavy cream (about 1/4 cup)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on the baking sheet.
3. Roast the squash for 25–30 minutes, until the edges are caramelized and a fork pierces it easily—this deepens the flavor way more than boiling!
4. While that’s happening, heat the remaining olive oil in a large pot over medium heat.
5. Sauté the diced onion for 5–7 minutes, until it’s translucent and smells sweet.
6. Add the minced garlic and chopped apples, cooking for another 3–4 minutes until the apples soften slightly.
7. Pour in the vegetable broth and add the roasted squash, bringing everything to a gentle boil.
8. Reduce the heat to low, stir in the cinnamon, and let it simmer for 15 minutes so the flavors meld together.
9. Carefully blend the soup with an immersion blender until it’s completely smooth (or transfer to a countertop blender in batches—hot soup expands, so don’t fill it more than halfway!).
10. Stir in the heavy cream and heat for another 2 minutes, just until warmed through.
Zesty, velvety, and subtly sweet from the roasted squash and apples, this soup is so smooth it could double as a cozy blanket. Try swirling in a extra drizzle of cream or topping with crunchy croutons for a textural party—it’s basically a warm-up for Thanksgiving, but without the stress.
Instant Pot Butternut Squash and Lentil Dal
Yikes, your Instant Pot is probably giving you the side-eye from the counter, wondering when it’ll get to do more than store last night’s takeout. Let’s fix that with this ridiculously easy butternut squash and lentil dal that basically cooks itself while you pretend to be a fancy chef.
Ingredients
– 1 tablespoon of olive oil (or whatever oil you have lurking in the pantry)
– 1 medium yellow onion, chopped into confetti-sized pieces
– 3 cloves of garlic, minced like you’re mad at it
– 1 tablespoon of fresh ginger, grated
– 1 cup of red lentils, rinsed until the water runs clear
– 3 cups of butternut squash, cubed into bite-sized chunks
– 4 cups of vegetable broth (the good stuff, not the sad water)
– 1 can (13.5 oz) of coconut milk, because creamy dreams
– 2 teaspoons of curry powder
– 1 teaspoon of turmeric
– A big pinch of salt and a couple cracks of black pepper
– A handful of fresh cilantro, chopped for that fancy finish
– A squeeze of lime juice from one lime
Instructions
1. Turn your Instant Pot to “Sauté” mode and let it heat up for 2 minutes.
2. Add 1 tablespoon of olive oil and wait 30 seconds until it shimmers.
3. Toss in your chopped onion and cook for 4 minutes, stirring occasionally, until it turns translucent.
4. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant (tip: don’t walk away—garlic burns faster than your motivation on a Monday).
5. Pour in 1 cup of rinsed red lentils, 3 cups of cubed butternut squash, 4 cups of vegetable broth, 1 can of coconut milk, 2 teaspoons of curry powder, 1 teaspoon of turmeric, and a big pinch of salt and pepper.
6. Stir everything together until well combined.
7. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
8. Once done, let the pressure release naturally for 10 minutes (tip: this keeps the lentils from turning to mush).
9. Carefully quick-release any remaining pressure by turning the valve to “Venting.”
10. Stir in the chopped cilantro and a squeeze of lime juice (tip: the lime brightens everything up—don’t skip it!).
Fantastically creamy and cozy, this dal hugs you like a warm blanket with its velvety squash and tender lentils. Serve it over rice, scoop it up with naan, or be extra and top it with a dollop of yogurt for a tangy twist that’ll make your taste buds do a happy dance.
Butternut Squash Quinoa Risotto
Unbelievably, we’re about to make risotto ditch the rice and get a major glow-up with quinoa and butternut squash—because sometimes even comfort food needs a little adventure (and way less stirring). This creamy dreamy situation will have you questioning why you ever bothered with arborio rice in the first place, and the best part? No constant babysitting required. Get ready to fall in love with your Instant Pot all over again.
Ingredients
– 1 medium butternut squash, peeled and cubed into 1-inch chunks
– 1 cup of quinoa, rinsed until the water runs clear (trust me on this)
– 1 yellow onion, finely diced
– 3 cloves of garlic, minced
– 4 cups of vegetable broth
– A generous glug of olive oil (about 2 tablespoons)
– A big handful of grated Parmesan cheese (about ½ cup)
– A splash of heavy cream (¼ cup)
– A couple of fresh sage leaves, chopped
– Salt and freshly ground black pepper
Instructions
1. Set your Instant Pot to “Sauté” mode and heat the olive oil until it shimmers.
2. Add the diced onion and cook for 4-5 minutes until translucent, stirring occasionally.
3. Toss in the minced garlic and cook for 1 more minute until fragrant—don’t let it burn!
4. Add the cubed butternut squash and chopped sage, stirring to coat everything in that glorious oil.
5. Pour in the rinsed quinoa and vegetable broth, then give it a good stir to combine.
6. Cooking Tip: Make sure to scrape any browned bits from the bottom to prevent the dreaded “burn” message.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 1 minute.
8. Once the timer beeps, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
9. Cooking Tip: Natural release helps the quinoa absorb liquid without becoming mushy.
10. Open the lid and stir in the Parmesan cheese and heavy cream until beautifully creamy.
11. Season with salt and plenty of black pepper, tasting as you go.
12. Cooking Tip: Let it sit for 5 minutes off heat—the residual warmth will thicken it to perfect risotto consistency.
Zesty, creamy, and packed with cozy vibes, this risotto boasts a velvety texture with little pops of quinoa and tender squash in every bite. Serve it in hollowed-out squash bowls for maximum autumn drama, or just eat it straight from the pot—we won’t judge.
Maple Glazed Butternut Squash
Ready to transform that gorgeous butternut squash from your farmer’s market haul into something truly magical? This maple-glazed version will have you doing a happy dance in your kitchen—it’s sweet, savory, and ridiculously easy to pull off. Let’s turn that humble gourd into the star of your dinner table!
Ingredients
– One medium butternut squash, peeled and cubed
– A generous glug of olive oil (about 2 tablespoons)
– A couple of tablespoons of pure maple syrup
– A pinch of salt and a few cracks of black pepper
– A sprinkle of cinnamon (about 1/2 teaspoon)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with olive oil, maple syrup, salt, pepper, and cinnamon in a large bowl until evenly coated. (Tip: Don’t skimp on the tossing—this ensures every piece gets that glorious glaze!)
3. Spread the squash in a single layer on the prepared baking sheet, making sure none of the pieces are touching.
4. Roast for 25–30 minutes, flipping halfway through, until the edges are caramelized and a fork pierces the squash easily. (Tip: Keep an eye on it around the 20-minute mark to avoid over-browning!)
5. Remove from the oven and let it rest for 5 minutes before serving. (Tip: This rest time lets the flavors settle and the glaze cling perfectly.)
Every bite delivers a buttery-soft interior with crispy, caramelized edges that’ll make you forget vegetables can be this addictive. Try tossing it into a fall salad with toasted pecans or serving it alongside roasted chicken for a cozy, flavor-packed meal.
Butternut Squash and Kale Pasta
Virtually every autumn, we find ourselves staring down that gorgeous butternut squash like it’s a culinary Rubik’s Cube—but fear not, because this pasta is the delicious solution that’ll have you feeling like a kitchen wizard in no time.
Ingredients
– A couple of cups of cubed butternut squash
– A good glug of olive oil
– A pinch of salt and a few cracks of black pepper
– A big bunch of kale, stems removed and torn into bite-sized pieces
– 8 ounces of your favorite pasta shape
– A generous splash of heavy cream
– A handful of grated Parmesan cheese
– A couple of cloves of garlic, minced
– A sprinkle of red pepper flakes for a little kick
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with a glug of olive oil, a pinch of salt, and a few cracks of black pepper on the baking sheet.
3. Roast the squash for 25–30 minutes, until the edges are caramelized and you can easily pierce it with a fork.
4. While the squash roasts, bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until al dente.
5. Reserve about a half cup of the starchy pasta water before draining the pasta.
6. In a large skillet over medium heat, sauté the minced garlic in another glug of olive oil for about 1 minute, just until fragrant.
7. Add the torn kale to the skillet and cook for 3–4 minutes, stirring occasionally, until it’s wilted but still bright green.
8. Stir in the roasted butternut squash, breaking some pieces up with your spoon to create a chunky sauce.
9. Pour in the heavy cream and a splash of the reserved pasta water, stirring to combine everything into a creamy, cohesive sauce.
10. Add the cooked pasta to the skillet, tossing to coat each piece evenly in the sauce.
11. Sprinkle in the grated Parmesan and red pepper flakes, tossing again until the cheese melts and clings to the pasta.
12. Serve immediately, topped with an extra sprinkle of Parmesan if you’re feeling fancy. Buttery, creamy, and just a little spicy, this pasta is a cozy hug in a bowl—the tender squash melts into the sauce while the kale adds a pleasant chew. Brighten it up with a squeeze of lemon or serve alongside grilled chicken for a heartier meal.
Instant Pot Butternut Squash and Black Bean Chili
Nope, your slow cooker can sit this one out—we’re making chili in a flash! This Instant Pot Butternut Squash and Black Bean Chili is the cozy, hands-off dinner that basically cooks itself while you pretend to be productive. Get ready for a bowl of pure comfort that’s so good, you’ll forget it only took minutes to make.
Ingredients
– A glug of olive oil
– One big yellow onion, chopped
– A couple of garlic cloves, minced
– About 2 cups of butternut squash, cubed into 1-inch pieces
– 1 tablespoon of chili powder
– 1 teaspoon of ground cumin
– A pinch of salt and a few cracks of black pepper
– 1 (15-ounce) can of black beans, rinsed and drained
– 1 (14.5-ounce) can of diced tomatoes, with their juices
– 2 cups of vegetable broth
– A splash of lime juice for zing
– A handful of fresh cilantro, chopped
Instructions
1. Set your Instant Pot to “Sauté” mode and let it heat up for 2 minutes.
2. Pour in a glug of olive oil and add the chopped onion, sautéing for 4–5 minutes until it’s soft and translucent.
3. Toss in the minced garlic and cook for 1 more minute, just until fragrant—don’t let it burn!
4. Add the cubed butternut squash, chili powder, cumin, salt, and black pepper, stirring to coat everything evenly.
5. Tip: Toasting the spices here deepens their flavor, so give it a good 30-second stir.
6. Pour in the black beans, diced tomatoes with their juices, and vegetable broth, scraping the bottom to lift any stuck bits.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
8. Once done, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining steam.
9. Tip: Natural release keeps the squash from turning to mush, so be patient—it’s worth it!
10. Stir in the lime juice and chopped cilantro until everything is well combined.
11. Tip: Taste and adjust salt or lime if needed, but trust the recipe—it’s already balanced.
Zesty, hearty, and packed with cozy vibes, this chili boasts tender squash that melts into the smoky broth, while the black beans add just the right bite. Serve it topped with avocado slices or a dollop of sour cream for a creamy contrast, or scoop it up with tortilla chips like the culinary rebel you are.
Honey Roasted Butternut Squash
Crisp autumn days practically beg for cozy kitchen adventures, and this honey-roasted butternut squash is here to answer the call with sweet, caramelized perfection that’ll make you forget all about basic roasted veggies. Seriously, this dish is so good it might just upstage your main course—consider yourself warned!
Ingredients
– One medium butternut squash, peeled and cubed
– A generous drizzle of olive oil (about 2 tablespoons)
– A hearty glug of honey (around 2 tablespoons)
– A couple of pinches of salt
– A few cracks of black pepper
– A sprinkle of cinnamon (about 1/2 teaspoon)
– A handful of chopped pecans (about 1/2 cup)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with olive oil in a large bowl until evenly coated.
3. Drizzle honey over the squash and mix thoroughly to create a glossy coating.
4. Sprinkle salt, black pepper, and cinnamon over the squash, then toss again to distribute the spices evenly.
5. Spread the squash in a single layer on the prepared baking sheet, ensuring pieces aren’t crowded.
6. Roast for 20 minutes, then remove the baking sheet from the oven.
7. Scatter chopped pecans over the squash, stirring gently to combine.
8. Return the baking sheet to the oven and roast for another 10–15 minutes, until the squash is fork-tender and edges are caramelized.
9. Let the squash cool for 5 minutes before serving to allow flavors to meld.
Melt-in-your-mouth tender with a hint of smoky sweetness, this squash is a textural dream—soft centers meet crispy, nutty edges. Try it piled over creamy polenta or as a vibrant side to roasted chicken; it’s versatile enough to steal the spotlight at any fall gathering!
Butternut Squash and Spinach Lasagna
Zesty, cozy, and downright dreamy—this butternut squash and spinach lasagna is the ultimate fall comfort food that’ll make you forget all about that sad desk salad. It’s like a warm hug from your oven, packed with creamy squash, vibrant greens, and layers of cheesy goodness that even your picky cousin would devour. Get ready to impress your taste buds (and your dinner guests) with this veggie-packed masterpiece.
Ingredients
– One medium butternut squash, peeled and cubed (about 4 cups)
– A big ol’ bag of fresh spinach (10 ounces)
– 12 no-boil lasagna noodles
– 2 cups of shredded mozzarella cheese
– A generous cup of ricotta cheese
– Half a cup of grated Parmesan cheese
– 3 cloves of garlic, minced
– One small onion, finely chopped
– A couple of tablespoons of olive oil
– A splash of whole milk (about ¼ cup)
– A pinch of nutmeg
– Salt and black pepper to your heart’s content
Instructions
1. Preheat your oven to 375°F and grab a 9×13-inch baking dish.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Roast the squash for 25–30 minutes until it’s tender and lightly browned at the edges.
4. While that’s happening, heat 1 tablespoon of olive oil in a large skillet over medium heat.
5. Sauté the chopped onion and minced garlic for about 5 minutes until they’re soft and fragrant.
6. Tip: Don’t rush the onions—letting them cook slowly brings out their natural sweetness.
7. Add the entire bag of spinach to the skillet and cook for 3–4 minutes, stirring until wilted.
8. Transfer the roasted squash to a bowl and mash it roughly with a fork.
9. Stir in the ricotta, nutmeg, and a splash of milk until the mixture is creamy.
10. Spread a thin layer of the squash mixture on the bottom of the baking dish.
11. Arrange 4 lasagna noodles over the squash in a single layer.
12. Top with half of the spinach mixture, then sprinkle with ⅓ of the mozzarella and Parmesan.
13. Tip: Press down gently on each layer to eliminate air pockets for even cooking.
14. Repeat the layers: squash mixture, noodles, remaining spinach, and another ⅓ of the cheeses.
15. Finish with a final layer of noodles, the rest of the squash mix, and the remaining cheeses.
16. Cover the dish with foil and bake for 25 minutes.
17. Remove the foil and bake for another 10–15 minutes until the top is golden and bubbly.
18. Tip: Let it rest for 10 minutes before slicing—this helps the layers set and makes serving a breeze.
Outrageously creamy and packed with flavor, this lasagna boasts a velvety squash layer that melts into the earthy spinach, all hugged by gooey, stretchy cheese. Serve it with a crisp green salad or garlic bread for a meal that’s as satisfying as it is colorful—leftovers (if there are any) taste even better the next day!
Instant Pot Butternut and Carrot Soup
Oh, the humble Instant Pot—that magical countertop cauldron that turns intimidating gourds into golden glory in what feels like seconds. This butternut and carrot soup is basically autumn in a bowl, ready to rescue you from both chilly weather and your own cooking procrastination. It’s so effortlessly delicious, you’ll want to hug your pressure cooker (just wait for it to cool first, obviously).
Ingredients
– A couple of tablespoons of olive oil
– One big yellow onion, chopped
– Three cloves of garlic, minced
– One medium butternut squash, peeled and cubed (about 4 cups)
– Four large carrots, chopped (about 2 cups)
– Four cups of vegetable broth
– A splash of maple syrup (about 1 tablespoon)
– A pinch of salt and a good crack of black pepper
– A half cup of heavy cream (optional, but oh-so-worth it)
Instructions
1. Press the “Sauté” button on your Instant Pot and let it heat up for 2 minutes.
2. Pour in the olive oil and add the chopped onion, sautéing for about 4 minutes until it’s soft and translucent.
3. Toss in the minced garlic and cook for 1 more minute, just until fragrant—don’t let it brown!
4. Add the cubed butternut squash and chopped carrots to the pot, stirring to coat them in the onion-garlic goodness.
5. Pour in the vegetable broth, making sure it just covers the veggies (add a splash more if needed).
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
7. Once the timer beeps, carefully do a quick release by turning the valve to “Venting”—stand back, that steam is fierce!
8. Carefully open the lid and stir in the maple syrup, salt, and pepper.
9. Use an immersion blender directly in the pot to purée the soup until it’s completely smooth and velvety (no chunky surprises!).
10. Stir in the heavy cream if you’re using it, letting it swirl into that vibrant orange hue.
Kind of magical, right? This soup is luxuriously smooth with a sweet, earthy depth from the roasted-tasting veggies, and the hint of maple syrup gives it a cozy, almost dessert-like warmth. Serve it with a drizzle of cream and some crusty bread for dipping, or get fancy and top it with toasted pumpkin seeds for a little crunch—either way, it’s basically a hug in a bowl.
Butternut Squash and Mushroom Risotto
Dare we suggest that butternut squash and mushrooms might just be the culinary power couple of the season? This risotto is basically autumn in a bowl—creamy, dreamy, and ready to hug your taste buds. Get ready to stir up some serious comfort!
Ingredients
– 1 medium butternut squash, peeled and cubed
– 8 oz cremini mushrooms, sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1½ cups Arborio rice
– 4 cups vegetable broth, kept warm
– ½ cup dry white wine
– ½ cup grated Parmesan cheese
– 3 tbsp olive oil
– 2 tbsp butter
– A couple of fresh sage leaves
– Salt and black pepper
Instructions
1. Preheat your oven to 400°F and toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper on a baking sheet.
2. Roast the squash for 25 minutes until tender and lightly caramelized at the edges.
3. Heat 2 tbsp olive oil in a large pot over medium heat and sauté the chopped onion for 5 minutes until translucent.
4. Add the minced garlic and sliced mushrooms, cooking for 7 minutes until the mushrooms release their liquid and turn golden brown.
5. Stir in the Arborio rice and toast for 2 minutes until the grains are lightly coated and fragrant.
6. Pour in the white wine and simmer while stirring until the liquid is fully absorbed.
7. Add 1 cup of warm vegetable broth, stirring continuously until the rice absorbs most of the liquid.
8. Repeat adding broth ½ cup at a time, stirring constantly and waiting for absorption before each addition—this should take about 20 minutes total.
9. Fold in the roasted butternut squash and fresh sage leaves during the last 5 minutes of cooking.
10. Remove from heat and stir in the butter and grated Parmesan until the risotto is creamy and glossy.
11. Season with salt and black pepper to finish.
The risotto should be luxuriously creamy with tender rice grains, sweet squash balancing earthy mushrooms, and a hint of sage. Serve it topped with extra Parmesan shavings or alongside a crisp green salad for a cozy dinner that feels fancy without the fuss.
Conclusion
Looking for delicious, time-saving meals? This collection of 31 Instant Pot butternut squash recipes offers everything from cozy soups to hearty mains. We hope you find new family favorites! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy reference. Happy cooking!
