The Instant Pot Stuffed Butternut Squash is an easy vegetarian dish – it’s filled with kale, quinoa, goat cheese and a balsamic vinaigrette.
Ingredients and substitutions
- Butternut squash – you could also try making this with acorn squash.
Dressing for filling
- Olive oil – or another neutral cooking oil like canola or avocado oil.
- Balsamic vinegar – you can try using cider or red wine vinegar but it will have a different flavour.
- Honey – maple syrup or agave would also sweeten up the dressing.
- Garlic – fresh or freshly minced garlic would both work here.
- Dijon mustard – stone-ground would be the best substitute here.
- Salt & pepper – to taste.
Filling
- Cooked quinoa – swap out for another whole grain like barley, farro, bulgar or rice.
- Chickpeas – lentils would also be good. For a non-vegetarian option, use meat like sauteed or pulled chicken.
- Kale – use another dark leafy green like spinach, collard greens or mustard greens.
- Dried cranberries – swap out for another dried fruit.
- Goat cheese – leave this out altogether or use another kind of cheese of your choice.
How to make butternut squash in the Instant Pot
- Scoop the seeds out of the squash.
- Add water and a trivet to the Instant Pot.
- Cook on high pressure for 5 minutes.
- Make the kale filling.
- Do a quick release of the pressure.
- Stuff the squash and enjoy!
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 10 minutes. After they have cooled, pinch out the seed inside each hull. These kernels are known as pepitas, which are great as toppings for soups and salads.
Frequently Asked Questions
The best way to soften butternut squash is to microwave it for about 2 minutes first. This will help soften the skin so it’s easier to cut into.
Butternut squash needs to cook in the Instant Pot for 5 minutes at high pressure. Keep in mind it will take about 10-15 minutes for the Instant Pot to get up to high pressure.
Technically you can eat the skin, but it does have a very specific texture and taste. I’d recommend just eating the flesh of the butternut squash.
This vegetable has a sweet and nutty flavour. It goes great with the delicious balsamic vinaigrette dressing, the dried cranberries and goat cheese!
Storing and reheating
This stuffed butternut squash will last in the fridge for 4 to 5 days. To reheat the stuffed butternut squash, I recommend using the oven since the microwave will make it soggy. Reheat it in the oven for 10-15 minutes at 350° Fahrenheit. If you’re short on time, you can reheat it in the microwave for 2-3 minutes.
Uncooked butternut squash can be stored in a cool dry place for 2 to 3 months. While they are only in the stores for a short time each fall, you can keep them for awhile in your pantry.
Can you freeze butternut squash?
Yes, you can! The best way to freeze butternut squash is to peel and cut it into one-inch cubes. Store it in an airtight container or Ziploc bag for up to 6 months, then use it to make a butternut squash casserole.
You can also freeze the quinoa. Let it cool completely and then transfer it to an airtight container and store it in the freezer for 8 to 12 months.
More Instant Pot squash recipes
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 Stuffed Butternut Squash
Ingredients
- 2 medium-sized butternut squash
Dressing for filling
- 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
Filling
- 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
Quinoa
- 1/2 cup dry quinoa
- 3/4 cup water
- 1 pinch salt
Instructions
- Microwave squash for 2 minutes to soften it – this will make it easier to cut. Slice squash in half lengthwise and scoop out seeds. Place trivet on the bottom of Instant Pot and pour in water. Add butternut squash halves on their sides.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.
- Meanwhile, cook quinoa according to package directions and mix together ingredients for the dressing (if making). Toss ingredients for filling together in a large bowl with dressing and set aside.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Remove acorn squash with oven mitts. Serve and enjoy on its own, or add filling to each squash half to serve.
