Autumn is right around the corner in the Northern part of the world, and let me tell you… we’re excited. ‘Tis the season for pumpkin spice everything. Whether or not you admit it, you KNOW it’s a guilty pleasure. Even if you’re not a fan of the flavoured coffee drinks, with the influx of new, seasonal produce comes potential for new recipes. We’re not just talking pumpkin, either – we’ve got butternut squash, kabocha squash, acorn squash, and more.
Winter squash is a beautiful ingredient for a huge variety of cuisines both sweet and savoury. The slightly sweet, light, starchy veggies signify the dawning of a transitional period. Autumn is a nice time of reflection, change, and comfort food. Stews, soups, warming spices, and cosy desserts abound, we have 20 Instant Pot recipes and ideas for you to use up that booming bounty of winter squash and pumpkin.
Pumpkin puree from Skinnytaste
Let’s begin with the basics! You can buy your own pumpkin puree at the store, but everything is better when you make it from scratch. This is great for those of you growing pumpkins. You can use some fresh, serve it plain, or freeze it in plastic bags for use throughout the year. It tastes better and fresher, and it’s super easy to make in the Instant Pot. This is a great start for baking pumpkin pie that will blow everyone away. Be the star of Thanksgiving this year.
Pumpkin pudding from Gnowfglins
This incredible pudding looks indulgent, but it’s hiding behind a ‘junk food’ facade. This pressure cooker creation is full of real food goodness, and it’s totally allergen-friendly meaning it’s free of dairy, gluten, and grains making it paleo-friendly. Plus, it’s low in sugar. If you’re looking to ward off the sneaky weight gain that tends to come along with the winter season, this dessert is perfect for toting to holiday parties.
Pumpkin pie from Pressure Cooking Today
Of course we had to include pumpkin pie. You have to make a good pie each season, and if you’re looking to use your Instant Pot more for baking, this is the recipe to get started with. Like with pressure cooking cheesecakes, making pie in the Instant Pot is quick and painless – even for those of you who don’t consider yourself the modern-day Betty Crocker.
Pumpkin cheesecake from Pint Sized Baker
And if pie just isn’t cutting it for you, there’s always cheesecake. Who can deny the brilliance of a crusty layer on the bottom made with ginger snaps, the creamy pumpkin filling, and a sweet whipped cream topping with caramel drizzle? Nobody – that’s who. This is the quintessential cheesecake for the fall season.
Pumpkin cheesecake bread from Adventures of a Nurse
The evolution continues! If you can’t choose between cake, cheesecake, or bread, this is the pumpkin-infused dessert for you. You get a moist cake layer and you get your creamy cheesecake layer on top. What more could you ask for?
Pumpkin chocolate chip cake from Southern Family Fun
True story: pumpkin and chocolate are an underrated combination. This cake takes that into consideration and gives it some time in the spotlight in cake form. You can bust out your best bundt pan for this seasonal creation. This one takes just 30 minutes to cook from start to finish.
Pumpkin butter from Recipes For Instant Pot
Pumpkin butter is a fall staple. It’s great to pick up a jar fresh from the farm. It makes a lovely addition to oatmeal, spread on toast or crackers, or used in other desserts. Jarring it up also means having holiday gifts to give, from the heart! Let the Instant Pot make it easy with this hands-off, 5-minute recipe.
Pumpkin coffee cake oatmeal from Healthy Slow Cooking
The Instant Pot makes breakfast easy, especially when it comes to a good bowl of oats. Steel cut oatmeal is the superior oat, but it’s notorious for taking a bit of time. Plus, it requires a lot of stirring. The Instant Pot removes the need for both so you can set it and forget it. Start your day the pumpkin spice way with this creamy bowl of nourishing, gluten-free porridge.
Vegan three bean pumpkin chili from Local Taste Blog
Pumpkin makes a stunning addition to any chili, lending its sweet and creamy taste and texture to the dish quite well. This vegan dish uses meatless crumbles, but you can easily swap that out for ground beef or turkey instead. Black beans, pinto beans, and kidney beans make up the bulk of the dish for a variety of flavour and tons of plant protein.
Pumpkin, chicken, & corn chowder from Pressure Cooking Today
This chowder is creamy and dreamy with everything that makes a good chowder what it is – tender chicken for some protein, chunky potatoes, sweet corn, and a pumpkin base with a bit of spice in the mix for that classic kick. You can whip this up in no time with that homemade pumpkin puree. In fact, it makes a great addition to any creamy soup.
Kabocha squash rice from Pressure Cook Recipes
If you’ve never heard of kabocha squash, you aren’t alone. Otherwise known as Japanese pumpkin, it’s very similar to pumpkin, though it’s a bit more starchy and less creamy. It works really well in savoury dishes like this rice.
Vegan curried butternut squash soup from Detoxinista
Butternut squash is a great seasonal ingredient. It’s lower in carbs and starch than most other winter squashes, but you could easily swap it in this recipe for pumpkin or any other starch you have handy. This curried squash soup is spicy and sweet with lots of warming spices to cosy up to. It’s also a great freezer meal, and one of our favourite ideas for Instant Pot soup.
Butternut squash coconut curry from Foraged Dish
Pumpkin and butternut squash make a great addition to curry. Pumpkin is often found in the sauce itself, but this coconut curry features tender chunks of butternut squash throughout. Of course, you could easily use any winter squash you have handy, but admittedly, butternut is easiest to slice and dice so it comes in the clutch to add some texture and colour to this veggie-packed dish. You can serve it over plain rice or cauliflower rice.
Butternut squash & apple soup from Our Food Fix
With this recipe, you get a stunning seasonal blend of Autumn’s best selection – butternut squash and tart, juicy, sweet apples. With sweet potato in the mix to balance things out, plus a mix of sage, pumpkin pie spice, and coconut milk, you’ll love what every ingredient brings to the table with this paleo and vegan soup.
Butternut squash risotto from Serious Eats
You can’t bring up butternut squash without risotto. This creamy arborio rice dish skips out on the labour in favour of doing it up under pressure the lazy cook’s way. Sage and Parmesan on top bring it together. Check out some of our other favourite Instant Pot risotto recipes.
Red lentil soup with butternut squash from Everyday Maven
Lentils are always in season. This budget-friendly pantry staple brings soups to life with texture, flavour, and some plant protein. This soup is a fantastic winter warmer with big freezer potential to keep you satiated through any surprise storms that snow you in.
Beef & butternut squash stew from Gluten Free Pressure Cooker
Swap potatoes in your beef stew! This recipe just puts a spin on the classic, cutting back on carbs and starch in favour of lighter, sweeter, and creamier butternut squash chunks instead. The Instant Pot yields tender, juicy stew every time, rich with flavour and aroma. This recipe is paleo and Whole30-compliant.
Butternut squash & turkey chili from Eating Bird Food
This chili makes a great canvas for cleaning out the fridge. It includes butternut squash, turkey, red lentils, lots of greens, lots of spices, and coconut milk for a super nourishing, protein-packed meal you can take with you for lunch the next day.
Curried chickpea stuffed acorn squash from Vegan Richa
Acorn squash makes for a great meal because you can skip the bowl, and use its hollow inside instead. This vegan dish is jam-packed with goodies like curried chickpeas, brown rice, chopped onion, and warm spices. With this recipe template, you can use your acorn squash for inventive and creative stuffing from veggies and rice to meat and cheese.
Spaghetti squash is a lot different than most other winter squash varieties, because it’s not a starchy veggie. It’s still an amazing ingredient, especially if you’re cutting carbs or grains. Instead of a creamy, potato-like inside, it shreds into strands much like spaghetti, making it a great replacement for bolognese, Alfredo, your favourite tomato sauce, or pesto “pasta.”
This creamy Instant Pot butternut squash risotto comes with a twist of blue cheese instead of the classic Parmesan cheese. It’s perfect for a quick weeknight meal but fancy enough for company. This recipe is by Lucy Parissi of Supergolden Bakes blog.
Winter squash is one of the best foods to make in the Instant Pot. Long cooking times grow shorter under pressure, and you can have your warm and comforting food on the table in no time. What is your favourite variety? Let us know, and be sure to share this roundup!