Butternut Squash Pasta is a quick, comforting, filling, and delicious pasta recipe that is cheesy and creamy made with a seasonal ingredient – butternut squash in Instant Pot Pressure Cooker or Stovetop. A healthier alternative that the family will love!
My daughter Dhwani craves pasta at least 2 times a week, so when I made this creamy butternut squash pasta she finished her plate in 5 minutes saying it's so yummy and she could not even figure it out there were any hidden veggies there.
This vegetarian squash pasta is soo cheesy and creamy, we can easily skip the marinara (tomato based) and opt for a healthier nutrient-loaded sauce instead. It is going to be a favorite meal from now on.
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT, and can be made in under 15 minutes with your electric pressure cooker.
Looking for more Butternut Squash Recipes? Checkout Butternut squash Soup, Butternut squash coconut curry, Butternut squash paratha, Butternut Squash Dal, Butternut squash stir fry with coconut
Also check my Kids Lunch Box Series Posts
Butternut Squash Pasta + Dry Grapes + Orange
How to make Butternut Squash Pasta in Instant Pot Pressure Cooker
I have used Pot-in-Pot (PIP) method to prepare this pasta dish.
Turn on the IP to ‘Saute’ mode. Add the butter, followed by the garlic and onions. Sauté for few minutes till the onions turn translucent.
Next add the cubed butternut squash and stir to combine it with the rest of the ingredients.
Add the vegetable broth or water, salt and mix well.
Meanwhile in a oven safe bowl or stackable steamer insert pans add 3 cups of pasta with 3 cups of water and keep aside. Make sure pasta should be submerged in liquid.
Then place the trivet and then the bowl of dried pasta with water. This way they will both cook together. See pictures below for reference.
Close the lid of the Instant Pot. Set the cooking time for 4 minutes (or half the time on the macaroni cooking directions minus 1 minute).
Once the IP beeps, do a QUICK RELEASE.
Open the lid and using an immersion blender puree squash with some milk till smooth and creamy. OR you can also puree the squash in a regular blender or vitamix.
Now add the cooked pasta followed by cheese, seasoning, salt, pepper powder, stir constantly until cheese is melted and everything is combined.
Serve this pressure cooker butternut squash pasta topped with more Parmesan cheese and parsley.
Accessories needed for making Pasta Pot-in-Pot Method
- Tall Trivet
- Stackable Steamer Insert Pans, or any oven-safe bowl
Stovetop Pot Method
- Cook the pasta according to the package instructions. Drain and set aside.
- Meanwhile, peel the butternut squash and remove the seeds. Cut into large chunks.
- Heat the butter in a pan or skillet over medium low heat.
- Add some minced garlic and onion saute till turn translucent
- Then add the squash, salt, and water, cook until completely tender. Place the squash mixture into the blender along with some salt and pepper and pulse until smooth.
- Pour the sauce over the cooked pasta and add the cheese. Stir until melted. Add more salt and pepper to taste.
- Serve this creamy butternut squash pasta topped with more Parmesan cheese and parsley.
Tips
- Pasta cooking time: The time to cook pasta in an Instant pot is usually half of the suggested time on the pasta box minus 1 minute for al-dente pasta ( if you like your pasta firm and just done). For example, I made this recipe using a dry shell which called for 10 minutes of cooking time. That makes it 4 minutes going by the rule of thumb.
- Keep pasta submerged: You have to make sure that all the pasta is submerged in the liquid before pressure cooking. If it is less, then add some more water or broth
- Pressure Release: Quick Release is very important for cooking pasta in the Instant Pot. So don’t forget else it will result in very soft pasta.
- Seasoning: I have used dried Italian herbs for seasoning but you could use freshly chopped parsley or sage.
Always stir in milk or cream, cheese etc after the pressure cooking cycle.
I have used water for this recipe. For best flavor you can use vegetable broth.
Variations
- Adding milk while pureeing butternut squash sauce is completely optional.
- You can also add steamed broccoli florets in this pasta in the end to make it more healthy and delicious.
- You can also use frozen butternut squash for this recipe.
- This pasta can also be made using roasted butternut squash.
FAQs
I have used mozzarella cheese for this recipe. Parmesan cheese works best but feel free to use your family’s favorite cheese.
How long can I store?
Leftovers can be refrigerated in an airtight container for up to 4 days.
Can I make this Pasta Vegan?
For a vegan version of this butternut squash pasta recipe, you can replace butter with extra virgin olive oil, use vegan cheese or you can skip cheese itself. Also, you can use dairy-free milk like almond milk (or any dairy-free milk) instead of regular whole milk or half and half.
More Pasta Recipes
For more such pasta recipes checkout my Instant Pot Pasta Recipes collection.
Instant Pot Butternut Squash Pasta
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
- 8 ounce dry shell pasta (about 2.5-3 cups)
- 3 cups cubed butternut squash peeled and deseeded
- 3 cups water (to cook pasta)
- 1 cup vegetable broth or water (to cook butternut squash)
- 1 tablespoon butter or olive oil
- 1 tablespoon garlic minced
- ½ cup onion finely chopped
- ¼ cup grated parmesan cheese or any cheese
- 1 tablespoon parsley or mixed dried herbs
- salt and pepper to taste
- ½ cup milk or half and half (optional)
Instructions
Instant Pot Method:
- Turn on the IP to ‘Saute’ mode.Add the butter, followed by the garlic and onions. Sauté for few minutes till the onions turn translucent.
- Next add the cubed butternut squash and stir to combine it with the rest of the ingredients.
- Add the vegetable broth or water, salt and mix well.
- Meanwhile in a oven safe bowl or stackable steamer insert pans add 3 cups of pasta with 3 cups of water and keep aside.
- Then place the trivet and then the bowl of dried pasta with water.This way they will both cook together.See pictures below for reference.
- Close the lid of the Instant Pot. Set the cooking time for 4 minutes(or half the time on the macaroni cooking directions minus 1 minute).
- Once the IP beeps, do a QUICK RELEASE.
- Open the lid and using an immersion blender puree squash with some milk till smooth and creamy. OR you can also puree the squash in a regular blender or vitamix.
- Now add the cooked pasta followed by cheese ,seasoning ,salt ,pepper powder, stir constantly until cheese is melted and everything is combined.
- Serve pasta topped with more Parmesan cheese and parsley.
Stove Top Method:
- Cook the pasta according to the package instructions. Drain and set aside.
- Meanwhile, peel the butternut squash and remove the seeds. Cut into large chunks.
- Heat the butter in a pan or skillet over medium low heat.
- Add some minced garlic and onion saute till turn translucent
- Then add the squash,salt and water ,cook until completely tender. Place the squash mixture into the blender along with some salt and pepper and pulse until smooth.
- Pour the sauce over the cooked pasta and add the cheese. Stir until melted.Add more salt and pepper to taste.
- Serve pasta topped with more Parmesan cheese and parsley.
Notes
What Cheese to use for Butternut Squash Pasta
I have used mozzarella cheese for this recipe. Parmesan cheese works best but feel free to use your family’s favorite cheese.How long can I store?
Leftovers can be refrigerated in an airtight container for up to 4 days.Can I make this Pasta Vegan?
For a vegan version of this recipe, you can replace butter with extra virgin olive oil, use vegan cheese or you can skip cheese itself. Also you can use dairy free milk like almond milk (or any dairy-free milk) instead of regular whole milk or half and half.Tips for making an Instant Pot Butternut Squash Pasta:
Pasta cooking time:The time to cook pasta in Instant pot is usually half of the suggested time on the pasta box minus 1 minute for al-dente pasta( if you like your pasta firm and just done). For example, I made this recipe using dry shell which called for 10 minutes of cooking time. That makes it 4 minutes going by the rule of thumb. Keep pasta submerged: You have to make sure that all the pasta is submerged in the liquid before pressure cooking. If it is less, then add some more water or broth Pressure Release: Quick Release is very important for cooking pasta in the Instant Pot. So don’t forget else it will result in very soft pasta. Seasoning: I have used dried italian herbs for seasoning but you could use freshly chopped parsley or sage. Always stir in milk or cream, cheese etc after the pressure cooking cycle. I have used water for this recipe.For best flavor you can use vegetable broth.Variations:
You can skip milk while pureeing butternut squash sauce.Its optional. You can also add steamed broccoli florets in this pasta in the end to make it more healthy and delicious. You can also use frozen butternut squash for this recipe. Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.Nutrition
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PARINA PATEL says
I just made it. I bought precut squash. I used better than builion (2 tsp) and no salt. It tastes so yummy. Didn't really need the milk. I can't wait for my daughter to eat it tonight. Thank you!!!!
bhavana says
Awesome Parina ? So glad you loved it ? I have a 4-year old daughter & she loves it too ? Looking forward to hear back from you ?