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+ servings

Pressure Cooker Mashed Butternut Squash with Pancetta and Sage

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
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.
Print Recipe


  • 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