Name: Instant Pot Butternut Squash
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 medium-sized butternut squash; 2 tbsp olive oil; 2 tbsp balsamic vinegar; 1 tbsp honey; 2 cloves garlic, minced; 2 tsp dijon mustard; 1/2 tsp each salt & pepper; 1 cup cooked quinoa (instructions below); 1 can chickpeas, rinsed and drained; 1 cup kale, chopped; 1/2 cup dried cranberries; 1/2 cup goat cheese, crumbled; 1/2 cup dry quinoa; 3/4 cup water; 1 pinch salt

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This Instant Pot Butternut Squash is super easy to make and you’ll love the kale quinoa salad filling that’s tossed in a balsamic vinaigrette – it’s an easy vegetarian recipe!

Ingredients in stuffed Instant Pot butternut squash

This butternut squash is stuffed with a flavorful vegetarian quinoa filling. You will need two butternut squashes. Cut in half, this makes four servings.

For the dressing and filling you will need these items, plus pantry staples:

Quinoa
Chickpeas
Kale
Dried cranberries
Goat cheese

How to make butternut squash in the Instant Pot

While there are several parts to this Instant Pot butternut squash recipe, it can all be completed in about 30 minutes, thanks to the quick cooking of the Instant Pot.

First, you will make the butternut squash.

Microwave the whole squash for about two minutes to soften the tough outer skin.
Slice the squash in half lengthwise and scoop out the seeds.
Pour a cup of water into the bottom of the Instant Pot. Water is required to produce the steam and pressure that the Instant Pot needs to work correctly.
Place the butternut squash on a trivet inside the Instant Pot. While the water is required, you don’t want your squash to sit in it getting soggy.
Set the Instant Pot to cook for five minutes. When it is done, perform a quick release. This stops the cooking process immediately so your squash doesn’t overcook and lose its shape.
After you remove the butternut squash from the Instant Pot, you can stuff it with the pre-made filling.

Making the squash filling

While the butternut squash in Instant Pot is cooking, you will need to make the stuffing.

Cook the quinoa according to the package instructions. For a half a cup of dry quinoa, you will need ¾ cup of water. It is recommended that you rinse the quinoa first. Bring the water and quinoa to a boil and then reduce the pot to a simmer. Allow it to cook for 15-20 minutes or until all the water is absorbed. You can also cook quinoa in a rice cooker so that the process is completely hands off.
Combine the quinoa with all the rest of the stuffing ingredients (chickpeas, kale, goat cheese, cranberries and dressing). Fluff the quinoa as you mix.

Making the dressing

Homemade dressings are easy to make and never include all the artificial ingredients and preservatives that store bought dressings may. You also get to adjust the flavor to suit you tastes and the dish that it will go on.

Here are a few tips to make the best vinaigrette.

If you are just making enough for this dish, make it right in the bowl you will be mixing the other ingredients in.
Don’t be afraid to taste as you go and adjust what you want.
The basic ratio for vinaigrettes is one part oil to one part vinegar, plus a little bit of sweetener (honey, maple syrup, sugar, etc.)
Work with room temperature ingredients so they mix well.
Use a whisk

Here’s everything you need to whip up the easy balsamic dressing you need for this stuffed squash:

2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey
2 cloves garlic, minced
2 tsp dijon mustard
1/2 tsp each salt & pepper

What to do with leftover squash seeds

Just like its winter squash cousin, the pumpkin, the seeds in a butternut squash can also be eaten. There aren’t as many seeds in a butternut squash, but don’t miss this chance to have a delicious snack!

You can simply roast the seeds with seasonings of your choice (I like chili powder, cumin and a squeeze of lime juice) and enjoy them as a high protein snack.

You can also hull squash seeds. To do this, boil them in salted water for about ten minutes. After they have cooled, pinch out the seed inside each hull. These kernels are known as pepitas.

Pepitas are great as toppings for soups and salads.

Ingredients substitutions

Squash – During the fall and winter, it’s easy to find winter squash. Try this recipe with others like acorn squash.

Chickpeas – If you miss the protein, you could add browned ground meat to the filling like sausage or ground beef. Sauteed or pulled chicken is another great option. If you’re looking for another vegetarian protein source, try lentils.

Quinoa – Quinoa could be replaced with other whole grains like barley, farro, bulgar or rice.

Kale – Use any hearty green in the place of kale. Collard greens, spinach and mustard greens are all good choices.

Goat cheese – you don’t have to use goat cheese with this recipe – you can just leave it out or use another type of cheese that you enjoy.

More Instant Pot squash recipes

I’ve got you covered with even more ways to make squash in your Instant Pot below, from more stuffed squash to soups!

Storing and reheating Instant Pot butternut squash

Once you have filled the Instant Pot butternut squash with the stuffing, you can store the leftovers for four to five days in the refrigerator.

Uncooked butternut squash can be stored in a cool dry place for two to three months. While they are only in the stores for a short time each fall, you can keep them for awhile in your pantry.

To reheat the stuffed butternut squash, I recommend you take the time to do it in the oven. The microwave will make it soggy. It should take 20-25 minutes in a 350 F oven. You can reheat in the microwave for 2-3 minutes though if short on time.

Can you freeze butternut squash?

The best way to freeze butternut squash is to peel and cut into one inch cubes. This way you can freeze them without blanching first. If you choose to do this, you can make this recipe into a casserole with the same ingredients.

You can also freeze quinoa. Let it cool completely and then transfer it to an airtight container. It will last for eight to twelve months this way.

Meal prep tools for this recipe

Grab some glass meal prep bowls if you plan on turning this squash into your weekly lunches.
Buy an extra trivet online in case you lost yours

Instant Pot resources

If you’d like some more help with your Instant Pot, then you’ll love my free resources! Sign up for free below when you get my weekly newsletter: