Pressure Cooker Butternut Squash Butter
Butternut squash butter is a delightful smooth and creamy spread for your biscuits, toast, muffins, and so much more. Fresh ingredients make this pressure cooker Butternut Squash Butter recipe naturally delicious, nutritious and tasty!
Hello everyone, Connie Murray here from the Happy Belly Foodie. I’m thrilled to bring you my latest from-scratch, pressure cooker creation. Fresh fruits and veggies are plentiful this time of year and that includes lots of beautiful squash. There are many to choose from and I figured butternut squash was a good place to start.
With it’s slender figure and not too hard to cut flesh, butternut squash makes a fine specimen for making a fruit butter. The seeds and stringy flesh come away easily with a spoon.
Making Butternut Squash Butter in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Butternut Squash Butter recipe!
Using the pressure cooker to soften the squash and once again to infuse spices into it makes this recipe a fairly quick task. I’ve made a video to show how simple it is. Have a look.
A steamer basket makes it easy to lower and lift the cut squash in the pressure cooking pot. Once cooked and cooled, the skin glides off with a small paring knife. The recipe yields a good seven and a half cups, so there will be plenty to share with friends.
To enjoy your fresh Pressure Cooker Butternut Squash Butter, slather some on a freshly baked biscuit or spread over toast. We’ve enjoyed it as a topping for vanilla ice cream!
Butternut Squash Butter Recipe
Pressure Cooker Butternut Squash Butter
- 6 lbs butternut squash
- 1 cup apple cider
- 1 cup brown sugar, packed
- 2 whole cinnamon sticks
- 1 teaspoon fresh ginger, grated
- 1/8 teaspoon nutmeg, grated
- 1/4 teaspoon ground cloves
- 1 tablespoon apple cider vinegar
Prepare the squash: Remove the stem and slice off the top and bottom of each squash. Slice in half and remove seeds and stringy fibers. Cut into chunks.
Cook the squash: Pour one cup of water into the pressure cooker pot. Arrange the cut chunks in a steamer basket and place in the pressure cooking pot. Lock the lid in place. Select high pressure and 5 minutes cook time.
When the pressure cooker has finished cooking and the timer has counted to zero, carefully release the steam with a quick pressure release. Use hot pads to lift the squash out of the pressure cooker. Allow the squash to cool enough to handle.
Empty the water from the pressure cooker pot, wipe dry and place back into the cooker. Use a paring knife to remove the skin from the squash.
Place the cooked, peeled squash into the pressure cooking pot. Add one cup apple cider and one cup brown sugar. Use a potato masher to mash the squash and mix. Add the cinnamon sticks, ginger, nutmeg, ground cloves and apple cider vinegar to the mixture.
Lock the lid in place. Select high pressure and 3 minute cook time. When the pressure cooker has finished cooking and the timer has counted to zero, carefully release the steam with a quick pressure release.
Remove the cinnamon sticks and discard. Use an immersion blender to puree the mixture until smooth. Put into container(s) and cool to room temperature. Refrigerate until ready to serve.
2 pounds of cut up winter squash = 2-½ cups of cooked puree.
More Pressure Cooker Recipes from Happy Belly Foodie you might like:
Pressure Cooker Artichoke Spinach Pasta with Chicken
Pressure Cooker Chili Dog Sauce
Sounds so good! Can I can this? In canner or Instant pot?
Hi Doreen – it really is so good! I’m sorry, I don’t have any experience canning.
Could you freeze the Butternut Squash Butter?
This was absolutely delicious! I made the entire recipe and put it in small Mason jars and gave to neighbors as a gift. I had company for dinner and they raved about it. So easy to make and much healthier than butter. This will become a staple at our house. Thank you for the recipe!
Looks delicious! How long does it last in the refrigerator?
That looks delicious, Connie. Like having squash pie on a biscuit or toast…how can that be bad? 🙂 My Dad used to grow bushels of butternut squash-we’d have an all day prep-a-thon to get it cooked, pureed and into the freezer. I do love the stuff!
Thanks so much for sharing your wonderful recipe,