Instant Pot Orange Spiced Butternut Squash

Instant Pot Orange Spiced Butternut Squash

The instant pot works its magic once more! I love butternut squash, but damn, is it a pain in the ass to peel! And then roast! I don’t have time or patience for that.

I finally had the bright idea to put my Instant Pot to use here! Pressure cooking butternut squash for 7 minutes makes it incredibly easy to remove the outer peel (it sloughs right off!). It also evenly cooks the squash, making for a better tasting mash.


If you haven’t jumped on the Instant Pot train yet, I cannot recommend it enough. You don’t need a super fancy one. I prefer this 6qt standard version. It’s easy to use and has enough multi-functions in addition to pressure cooking like browning, slow cooking and specific rice cooker settings to make it worth the counter space.


This Orange Spiced Butternut Squash mash really highlights warm winter spices and seasonal citrus. It’s bright, subtly sweet and with the addition of star anise, brings something a little different to the table.

instant pot winter squash spices Christmas side dish thanksgiving vegetarian vegan paleo primal

Instant Pot Orange Spiced Butternut Squash

Subtly sweet and smooth mashed butternut squash with notes of bright citrus and warm winter spices.

Makes: 4-6 servings

Instant Pot Orange Spiced Butternut Squash

Prep time:

Cook time:

  • 1 large butternut squash
  • 1 1/4 cups water
  • zest of one orange
  • juice from one orange
  • 4 tbls coconut cream
  • 1 tbls maple syrup
  • 1 whole star anise
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger

  1. Slice butternut squash into quarters, separating the bulbous end and removing the innerds. You should have 4 chunks of squash.
  2. Place steamer basket in bowl of Instant Pot, add water, and place squash in basket.
  3. Pressure cook on manual setting for 7 minutes. Quick release pressure when time is up and turn off.
  4. Remove cooked squash from the pot and set aside until cool enough to handle.
  5. Once slightly cooled, peel or scoop the squash away from the peel. The peel should be very soft at this point, so don't stress if you miss a few pieces.
  6. Remove steamer basket from pot and drain the water.
  7. Add peeled squash, orange juice and zest, maple syrup, and coconut cream to Instant Pot and turn to KEEP WARM.
  8. Using an immersion blender, blend until smooth. Alternatively, you can mash with a fork until well combined.
  9. In a spice grinder, pulse the star anise until powdered. It should be just shy of 1 tsp ground.
  10. Fold ground star anise, cinnamon and ginger into mash.
  11. Taste and adjust spices to your preference. Serve warm!
instant pot