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Home / Recipes / Pressure Cooker / Pressure Cooker Pasta / Pressure Cooker Butternut Squash Pasta

Pressure Cooker Butternut Squash Pasta

February 6, 2016 By Jill Selkowitz / 27 Comments Updated October 14, 2019 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

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Pressure Cooker Butternut Squash Pasta with Spinach and Bacon is savory, but slightly sweet with complex levels of flavor sure to please.

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  • Pressure Cooker Butternut Squash Pasta
  • Pressure Cooker Butternut Squash Pasta

Pressure Cooker Butternut Squash Pasta

Pressure Cooker Butternut Squash Pasta

Pressure Cooker Butternut Squash Pasta

Jessica, from the Instant Pot Facebook group, created this recipe for the Pressure Cooker and since I love butternut squash, I just had to try it for myself.

Jessica said that is was so “soooooooooo good”  and she was right.

I made a couple of tiny tweaks and I hope you will enjoy this pasta dish. It really is sooooooo good; I was floored.

It was way better than I had even imagined! Quality of ingredients matters much of the time, but not always. For pasta, I only use DeCecco Brand. Not only is the taste great, but it holds up much better in a Pressure Cooker.

For this recipe I used DeCecco Penne.

If you don’t have any left over bacon, use the Sauté or Browning button on your Pressure Cooker and allow to heat.

 

Pressure Cooker Butternut Squash Pasta

Pressure Cooker Butternut Squash Pasta

Add bacon to the Pressure Cooker cooking pot and sauté until bacon is crisp. Remove and drain bacon from cooking pot and reserve grease.

Add some olive oil and onions and sauté until onions are translucent. Then add garlic and sauté.

Add squash, bacon, bacon grease, DeCecco Penne, Pressure Cooker Homemade Chicken Broth, butter, salt and pepper and you are ready to cook!

 

Pressure Cooker Butternut Squash Pasta

Pressure Cooker Butternut Squash Pasta

Mix in the fresh spinach to the cooking pot. Don’t forget to grate some fresh Parmesan or Asiago cheese on top!

For another delicious pasta meal, try my Pressure Cooker Beef and Macaroni.

For another butternut squash dish, check out my Pressure Cooker Roasted Butternut Squash Risotto with Gremolata.

Kitchen Equipment and Essentials

  • Instant Pot DUO 6 Quart
  • J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Cilio Olivewood Spatula
  • Rachael Ray Stoneware EVOO Oil Dispensing Bottle
  • Porcelain & Bamboo Salt Box with Spoon
  • My FANTASTIC Teak Cutting & Charcuterie Board
  • Microplane Artisan Ribbon Grater
  • DeCecco Penne
  • Pressure Cooker Homemade Chicken Broth

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

Here is the handy printable recipe:

Pressure Cooker Butternut Squash Pasta

Pressure Cooker Butternut Squash Pasta

4.60 from 5 votes
Print Pin SaveSaved! Rate
Course: Main
Cuisine: Dinner, Lunch, Main Course
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories:
Author: Jill Selkowitz

Ingredients

  • 6 slices Bacon chopped
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/2 cup Yellow/Brown Onion chopped
  • 2 cloves Fresh Garlic chopped
  • 1 Tablespoon Salted Butter optional
  • 1 Tablespoon Bacon Grease optional
  • 1/2 pound Butternut Squash cut into 1 inch pieces
  • 1 pound Penne Pasta
  • 3.5 cups Chicken Stock/Broth or 3.5 cups of water with 1 Tablespoon Better Than Bouillon, Chicken
  • 1 teaspoon Kosher Salt to taste
  • 1/4 teaspoon Freshly Ground Black Pepper to taste
  • 3 cups Fresh Spinach rough chopped

Garnish

  • 1/2 cup Asiago or Parmigiano-Reggiano cheese freshly shredded

Instructions

  • Select Sauté or Browning button on your Pressure Cooker and allow to fully heat.
  • Add bacon to the cooking pot and sauté until bacon is crisp. Remove, all but 1 Tablespoon of bacon grease from cooking pot.
  • Add olive oil, squash and onions to cooking pot and sauté, five minutes, or until onions begin to soften.
  • Add garlic and sauté one more minute.
  • Pour in broth and deglaze cooking pot, making sure to scrap up anything stuck to the bottom.
  • Add bacon, pasta, butter, salt and pepper.
  • Lock on lid and close Pressure Value.  Cook at High Pressure for 2 minutes.  When Beep sounds, wait 5 minutes and then release the rest of the pressure
  • Mix in the fresh spinach to the cooking pot.
  • Serve and garnish with Parmesan or Asiago cheese.

Notes

If you have leftover cooked bacon, start with cooking the onions.
Butter and bacon grease are optional, but taste wonderful in this dish.

Nutrition

Nutrition Facts
Pressure Cooker Butternut Squash Pasta
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Pressure Cooker Butternut Squash Pasta!

Pressure Cooker Butternut Squash Pasta

Pressure Cooker Butternut Squash Pasta

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February 6, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Leona says

    February 3, 2019 at 12:07 pm

    I didn’t make this yet, but in the book ‘This Old Gals Pressure Cooker Cookbook’ the recipe calls for 1 1/2 pounds of squash yet this recipe lists only 1/2 pound of squash. That’s a big difference so I’d like to confirm what the correct measurement is!

    Reply
    • Jill says

      April 9, 2019 at 10:39 pm

      You could use either for this recipe. Jill

      Reply
  2. Bridget Booth says

    January 28, 2019 at 4:50 pm

    5 stars
    Loved the recipe. Unfortunately since I can’t hear my pot beep it had cooked the 2 minutes but was on natural release for 10 instead of 5 minutes. Pasta still perfect but some of the squash had softened a lot. It worked fine though.
    Only now reading comments do I see squash didn’t need peeled.WHAT.? Never knew not peeling was an option for butternut. This changes everything. Wow.

    Reply
    • Jill says

      January 28, 2019 at 6:49 pm

      I’m so glad you enjoyed this recipe. Thank you. Jill

      Reply
  3. Paulette Pierce says

    November 5, 2018 at 5:04 pm

    5 stars
    I made this recipe last night to use a butternut squash I had on hand and it was TO DIE FOR! I only had 2 slices of thick bacon in the fridge, but that worked just right. I worried that 2 minutes wouldn’t be enough to cook the squash and penne pasta, but you were spot on. So nice not to have overcooked penne. I did add some Caramelized Onion meatballs from Costco that suggested using with penne, and the blended flavors were awesome. This recipe really is a winner in my opinion! Thank you, Jill.

    Reply
    • Jill says

      November 5, 2018 at 6:46 pm

      I am thrilled you enjoyed the recipe so much. Thank you, Paulette for telling me. 🙂 Jill

      Reply
  4. clothespin says

    October 11, 2018 at 1:45 pm

    I used 1/2 pound sage breakfast sausage instead of bacon – the flavors blend well together. Not liking chunky squash, I cut it into 1/2 inch chunks and then when I stirred in the parm cheese, it all melted in together.

    I do wish there was an easier way to peel the squash. That was the worst part and may cause me to not make the recipe again. Maybe I’ll try cooking it like a spaghetti squash the next time and stirring in the mashed at the end of the pasta cooking.

    Reply
    • Jill says

      October 11, 2018 at 4:00 pm

      No need to peel the squash. The recipe does not call for the squash to be peeled. Jill

      Reply
  5. Ms Y says

    January 9, 2018 at 7:36 pm

    5 stars
    I made a pared down version of this because I didn’t have most of the ingredients on hand. All I had was butternut squash. This was my first time making pasta in my IP so I was really nervous. It turned out beautifully! The pasta was perfectly al dente and took in the flavour of the squash.

    Reply
  6. Sian says

    September 23, 2017 at 1:48 pm

    is it possible to make this with frozen butternut squash?

    Reply
    • Jill says

      September 24, 2017 at 4:27 pm

      Hi Sian. The cook time is based on the pasta, so you want to make sure not to over cook the pasta. Can you break up the squash into small pieces? Jill

      Reply
  7. Taryn says

    December 21, 2016 at 9:48 am

    I need to use gluten free pasta so I was thinking about cooking the pasta separately and adding it at the end. Should I use less broth? Thanks!

    Reply
    • Jill says

      December 22, 2016 at 2:22 am

      Taryn, just cook for less time with the other pasta.

      Jill

      Reply
  8. Crystal Derstine says

    November 2, 2016 at 6:45 am

    5 stars
    just made this! amazing! it looked so good in picture but i was worried about pasta. I made it with aldi’s quinoa and rice penne. and it is so good. not too done even though it looked like it might be.

    thanks for sharing.

    Reply
  9. Kim says

    October 20, 2016 at 2:35 pm

    Is the butternut squash cooked first in the Instant pot? The recipe does not mention cooked or raw.

    Reply
    • Jill says

      October 20, 2016 at 4:31 pm

      Kim, raw.

      Jill

      Reply
      • Jill says

        February 20, 2017 at 11:30 am

        I have some extra cooked squash. Will that still work?

        Reply
        • Jill says

          May 5, 2017 at 12:01 am

          Hi Jill~

          The squash won’t stay in tact, but would still be good. Jill

          Reply
  10. Terry Burgamy says

    October 9, 2016 at 6:43 pm

    Would you email me the butternut squash pasta recipe? When I hit the print button, it just comes up blank. I would appreciate it so much.

    Thanks

    Terry

    Reply
    • Jill says

      October 10, 2016 at 5:54 pm

      Hi Terry~

      The print button is working.

      Jill

      Reply
    • Ann says

      April 17, 2017 at 5:24 pm

      Mine is coming out blank from my phone. I think it’s an incompatibility with my printer app. I just had the same problem with a different web site this morning. That one worked fine when I printed from my oven so I bet this one will too.

      Reply
  11. Amy B says

    September 10, 2016 at 1:41 pm

    3 stars
    I really thought I would like this, but I found the bacon to be too odd with the pasta and squash. The pasta and squash were perfectly cooked though! Thanks for the recipes though- I am trying out my new pressure cooker and am always amazed at how fast it cooks!

    Reply
    • Jill says

      September 10, 2016 at 9:49 pm

      Hey Amy~

      Sorry you did not like this dish. I love all those flavors combined.

      Jill

      Reply
  12. Suzanne Neuhaus says

    August 12, 2016 at 2:57 pm

    How does this freeze. It looks delicious,

    Reply
    • Jill says

      August 12, 2016 at 11:07 pm

      Hi Suzanne~

      This is one of my favorite recipes. It is surprisingly really delicious. I don’t know how it would freeze, as I have not tried to freeze this particular recipe.

      Jill

      Reply
  13. Linda Ebbs says

    May 7, 2016 at 3:57 pm

    Wondering what size of box of Penne pasta to use with the Butternut Squash Pasta. Thanks

    Reply
    • Jill says

      May 7, 2016 at 5:36 pm

      Hi Linda~

      I use a one pound box of pasta. Thanks for your question and let me know how you like the results.

      Jill

      Reply

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