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Instant Pot Butternut Squash
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5 from 1 vote

Instant Pot Stuffed Butternut Squash

The Instant Pot Stuffed Butternut Squash is an easy vegetarian dish – it’s filled with kale, quinoa, goat cheese and a balsamic vinaigrette.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: American
Keyword: butternut squash, chickpeas, dried cranberries, kale, quinoa
Servings: 4 people
Calories: 546kcal
Author: Taylor Stinson

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.

Video

Notes

For more protein, add in some meat instead of the chickpeas.
Store the leftovers in the fridge for 4-5 days. Reheat in the oven for 10-15 minutes at 350° F.
Freeze cubed butternut squash for up to 6 months.

Nutrition

Calories: 546kcal | Carbohydrates: 92g | Protein: 16g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 223mg | Potassium: 1720mg | Fiber: 13g | Sugar: 23g | Vitamin A: 43015IU | Vitamin C: 98.8mg | Calcium: 278mg | Iron: 6.1mg