Prep time:
Cook time:
3 Ratings
Creamy, savory, and just a little bit sweet, we are sure this recipe will persuade even the pickiest kid to eat their veggies!


  • 1 small butternut squash
  • 3 Tbsp olive oil, divided
  • Salt and pepper, to taste
  • 2 garlic cloves
  • ½ lb ziti or other uncooked pasta
  • ½ cup milk
  • ¼ cup half and half
  • ½ cup parmesan cheese, grated
  • 2 Tbsp basil leaves, chopped


  1. Add 3 quarts water and ziti to the pressure cooker inner pot. Cook on high pressure for three minutes, then allow to naturally depressurize for 5 minutes.
  2. While the pasta is cooking, peel the butternut squash and cut into 1.5-2 inch chunks. Spread over steamer trays lined with parchment paper. Drizzle with 2 Tbsp olive oil, and season to taste with salt and pepper.
  3. Remove cooked pasta from the inner pot and drain, reserving 2 cups of cooking water. Cover the pasta to keep it warm.
  4. Re-fill the inner pot with 2 cups of fresh water. Insert steamer rack, then stack steamer trays in the pressure cooker. Add the two garlic cloves to the top tray. Lock the lid, then cook on high pressure for 15 minutes. When the cycle is done, use the quick release button (or switch) to release the pressure.
  5. Transfer the butternut squash and the roasted garlic to a blender or food processor. Add the milk and half and half. Blend until smooth.
  6. Discard the water from the pressure cooker inner pot, then return the cooked pasta to the inner pot. Toss with remaining 1 Tbsp olive oil. Switch on the keep warm function. Add the butternut squash puree, basil, and grated Parmesan cheese to the pasta. Stir to thoroughly combine. Add up to 2 cups of reserved cooking liquid until desired sauce texture is achieved.
  7. Serve immediately, garnished with extra basil and Parmesan cheese. Enjoy!