Kabocha Squash (Japanese Pumpkin) Instant Pot
Cook a whole kabocha squash in an Instant Pot!
Servings: 4 Servings
Ingredients
- 1 Kabocha Squash smaller than 8 inches in diameter
- 1 cup Water
Instructions
- Rinse and scrub the squash with a veggie brush.
- With a sharp knife, cut one-inch slits all over the squash. They do not have to be deep, just a way for steam to escape.
- In the inner pot of the Instant Pot, place the trivet that came with it and a steamer basket. Place the squash on the steamer basket and add one cup of water to the inner pot.
- Put the cover on the Instant Pot and the valve to seal, and choose high pressure. Set the timer to cook for 20 minutes.
- When the timer goes off, do a quick release of the pressure and remove the cover once the pin drops.
- Allow the kombucha squash to cool for ten minutes, and carefully remove the squash from the pot.
- Using a knife or fork, peel off the rind.
- Once the rind is removed, cut the squash in half with a sharp knife and scoop out the seeds.
- Mash it with a fork and serve immediately. Or, if you want a smoother squash texture, use a food processor to puree it. Add butter, parmesan cheese, salt and pepper.
Nutrition Information
Serving: 1 ServingCalories: 110kcalCarbohydrates: 25gProtein: 4gFat: 0gSugar: 18g
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