Pressure Cooker Mashed Butternut Squash with Pancetta and Sage

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This post is kindly sponsored by Crock-Pot, but the recipe, photography, video and opinions are 100% ours.

Pressure Cooker Mashed Butternut Squash with Pancetta and Sage is absolutely perfect for any holiday table, without a doubt.

But I tell you, the Loon took one bite of this glorious side dish and said, “Kris! This is amazing! I’d eat this anytime of the year!” This is perfect alongside your Turkey, Dressing and Green Bean Casserole!

A white bowl holding pressure cooker mashed butternut squash with a tab of butter on top.


This recipe is wonderful for so many reasons. First, and foremost it’s delicious! Really, really delicious!

But the other big win with this dish is that it comes together in such a short amount of time. Which is so awesome, especially when you’re in the final throws of bringing the big holiday feast together. We could NOT make this amazing dish without our incredible 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker.

Watch us show you how to make Pressure Cooker Mashed Butternut Squash with Pancetta and Sage!



This is recipe is ideal for this pressure cooker, because the butternut squash steams to absolute perfection in minutes! We simply place squash on our trusty steamer basket, add 1 cup of water, and lower into the pressure cooker!

We think Crock-Pot’s Easy Release Steam Dial is ingenious because it keeps your hands aways from the super hot steam when releasing! Brilliant!

A hand lowering a steamer basket holding cut butternut squash into a 10 qt. pressure cooker.


Once the ‘valve bobber’ has sealed on the pressure cooker, and the correct heat has been reached, the squash then steams for only 8 minutes! Once the steam has fully released, it’s time to remove the squash, discard of any liquid that’s still in the pot, and return it to the pressure cooker.

Next, we quickly change one of the many awesome settings on our 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker to SAUTÉ!

Oh wow, the smell of the cubed pancetta is incredible. And then the fresh sage? If this doesn’t get you excited for the big feast, we’re not sure what will!

Cubed pancetta and chopped fresh sage being sautéed in the base of a pot.

We are so close now. Another amazing feature with this pressure cooker is that once the dish is ready, you can select the WARM setting and it will maintain enough heat that is perfect for serving, once you’re ready to serve. Another WIN!

Place the perfectly steamed squash back into the pot and now all that’s needed is a little butter, cream, and salt.

Oh, this is truly a dish to be thankful for!

A hand pouring heavy cream into a pot of steamed butternut squash and butter.


We use just a standard potato or bean masher to get to our favorite consistency.

If you want them extra creamy, then increase the cream.

We love our Pressure Cooker Mashed Butternut Squash to have some texture to it, but if you prefer them super silky, you can transfer the mixture to a large bowl and mix with a hand mixer or utilize a stand mixer.

A hand using a potato masher to mash steamed butternut squash.


We rely on Crock-Pot year-round for helping us to deliver some of the best recipes we’ve ever created and served.

This 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker is incredible for many reasons. First of all, it’s perfect when you are serving a large group. 10 quarts, folks!

We also love that there is a Progress Bar so you easily can follow the status of the pressure cooker and know when the pressurization cycle is complete. And you can do so many things with this incredible kitchen appliance. It seamlessly allows you to

  • Pressure Cook
  • Sterilize
  • Slow Cook
  • Brown/Sear
  • Sauté
  • Boil
  • Simmer
  • Steam

And of course, remember, this is the PERFECT gift for that home cook in your life (which is probably you!).  We always get our varied Crock-Pots at our favorite place to shop on the planet: Target!

And this Pressure Cooker Mashed Butternut Squash with Pancetta and Sage has become a new staple on our Thanksgiving table!

A hand holding a large spoon of mashed butternut squash over a plate of turkey and dressing.

EXPERT TIP: Most well-stocked supermarkets carry pre-cut butternut squash. This recipe call for 3½ lbs, but it can easily be halved. Keep the water amount (1 cup) the same.

If you want a sweeter dish, you can add 1 tsp of cinnamon and ½ tsp of nutmeg when adding the cream and butter.

The sage and the pancetta offer a beautiful savory note to this delicious side dish.

A plate of mashed butternut squash topped with butter, next to roasted turkey, stuffing and green beans.

Folks, we’re not kidding when you when we tell you that this is one of our favorite holiday dishes. But like Wesley says, it’s so good, we have it often throughout the year.

We are thankful to have such an amazing kitchen tool with our 10 QT CROCK-POT EXPRESS EASY STEAM RELEASE PRESSURE COOKER to deliver this recipe and so many more!

A plate of roasted turkey, mashed butternut squash, dressing and green beans with a glass of white wine near by and a large pressure cooker.

Now, go ahead and make this incredible Pressure Cooker Mashed Butternut Squash with Pancetta and Sage recipe!

And when you make it, take a picture and put on your Instagram feed! And be sure to tag @howtofeedaloon and @crockpot and @target!

Pressure Cooker Mashed Butternut Squash with Pancetta and Sage

This Pressure Cooker Mashed Butternut Squash with Pancetta and Sage is so warm and yummy. The pancetta and sage give the squash a delicious woodsy flavor that is perfect for your holiday feast table.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Thanksgiving
Keyword: butternut squash, Pressure Cooker, Thanksgiving side dish recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 people
Calories: 241kcal


  • 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker
  • Steamer basket


  • lbs butternut squash cut into large chunks
  • 1 tbsp olive oil
  • 4 oz pancetta thick, chopped
  • 1 tbsp fresh sage chopped
  • 4 tbsp unsalted butter
  • 1 tsp Kosher salt
  • ¼ cup heavy cream 1/3 to 1/2 cup if you like the texture to be extra creamy


  • Pour 1 cup water into the Pressure Cooker.
  • Place the butternut squash onto steamer basket and lower into the Pressure Cooker.
  • Place the lid on and lock into place. Make sure the Steam Release Dial is in the NO STEAM position.
  • Select STEAM on High for 8 minutes.
  • Once finished, hit STOP, and then turn the Steam Release Dial to the RELEASE STEAM setting .
  • Once the Bobber Valve has dropped, remove the lid and carefully take the squash out and set aside.
  • Select SAUTE on More and add the oil.
  • Once hot, add the pancetta and cook until fat has begun to render and is beginning to get crisp, about 3 minutes.
  • Add the sage and cook for 1 minute.
  • Hit STOP to stop the cooking.
  • Return the cooked squash to the pot and add the salt, butter and cream.
  • Mash and taste, adding more salt and/or cream, if desired.



If you reduce or increase the amount of squash, still use 1 cup of water.  This is the amount of water needed for proper steaming.
If you prefer the mashed butternut squash to be more similar to candied yams, or sweet potatoes, add 1 tsp of cinnamon and ½ tsp of ground nutmeg when stirring in the butter, cream and salt.
Leave the mashed butternut squash in the pressure cooker on the WARM setting until ready to serve.
Leftovers can keep in the refrigerator for up to 1 week and in the freezer for up to 2 months. 


Calories: 241kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 396mg | Potassium: 732mg | Fiber: 4g | Sugar: 4g | Vitamin A: 21379IU | Vitamin C: 42mg | Calcium: 107mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!


  • I don’t have a pressure cooker so I am guessing I can make this by roasting or boiling the squash and then render the pancetta and adding the sage and complete like I would mashed potatoes, etc.

  • 5 stars
    Hi Kris & Wesley, Thank you for putting this back up. I made this last year and it was a hit with everybody and a perfect dish for the holidays or for any meal throat the year!

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