We love squash. It doesn鈥檛 matter if it鈥檚 as winter comfort food, a fall feast, or a summertime squash聽bake, if it鈥檚 in the grocery store, we鈥檙e buying it. Our only complaint is that preparing a winter squash can be a process. Cutting it open is a feat of great strength, and it can take an awfully long time to roast it to the right texture. That is until Instant Pot came into our lives. This kitchen essential is a game changer. Suddenly in 12 minutes, you can have a butternut squash at your fingertips 鈥 not bad considering the conventional method takes about 45 minutes.

Butternut Squash Polenta Recipe

All you need to do is place your trivet in the Instant Pot along with one cup of water and a halved butternut squash. Then you set the machine to manual mode with high pressure for 12 minutes. Once the manual program beeps to tell you it鈥檚 finished, wait five minutes before you depressurize the pot and take out the squash. Voila, you鈥檙e done. Why stop there though when you could repurpose all that time you saved to make a decadent dish? Since generally we don鈥檛 simply eat squash as is, here鈥檚 a recipe for butternut squash polenta.

Butternut Squash Polenta Recipe

Butternut Squash Polenta RECIPE

(Serves 4)


  • 1/2yellow onion聽(finely minced)
  • 2聽garlic cloves
  • 1聽teaspoon聽butter
  • 1聽cup polenta
  • 4聽cups whole聽milk
  • 1聽teaspoon聽sea salt
  • 4聽cups聽spinach
  • 1/4 cup fresh grated聽parmesan
  • 1聽butternut squash, cooked
  • 1聽teaspoon聽dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley


1. In a large pan over medium-high heat (or in your Instant Pot using the saut茅 setting), saut茅 the onions and garlic in butter until the onions are translucent. Then, add polenta, milk, and salt to the onions and bring to a boil. Reduce the heat and let simmer until the polenta becomes thick and coats the back of a spoon.

2. Take off the stovetop (or turn off Instant Pot) and stir in spinach, parmesan, squash, and herbs.

What else do you do with butternut squash? Tweet us your suggestions @BritandCo.

(Photos and recipe via Jessi Devenyns / Brit + Co)