Instant Pot Sweet Acorn Squash Recipes

INSTANT POT® SWEET ACORN SQUASH

Instant Pot® Sweet Acorn Squash image

A perfect way to make a sweetened acorn squash to serve up as a side dish to any meal. This sweet acorn squash cooks up in 25 minutes using an electric pressure cooker.

Provided by bd.weld

Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes

Time 27m

Yield 2

Number Of Ingredients 5

Ingredients

2 tablespoons brown sugar
2 tablespoons maple syrup
1 tablespoon butter
½ teaspoon ground cinnamon
1 medium acorn squash, halved and seeded

Steps:

Divide sugar, maple syrup, butter, and cinnamon between both halves of acorn squash.
Add 1 cup of water into an electric pressure cooker (such as Instant Pot®) and place trivet inside. Carefully place squash halves on top of trivet. Lock lid and close pressure valve.
Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method, about 7 minutes. Release any remaining pressure according to manufacturer's instructions. Unlock lid, carefully remove squash, and serve.

Nutrition Facts : Calories 242.3 calories, Carbohydrate 49.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.5 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 53 mg, Sugar 29.8 g

EASY INSTANT POT ACORN SQUASH

Easy Instant Pot Acorn Squash image

Provided by Natalie Clark

Categories Instant Pot

Time 25m

Number Of Ingredients 5

Ingredients

1 acorn squash, halved
1 tablespoon butter, sliced in pieces
1 tablespoon brown sugar
1 scant teaspoon cinnamon
¼ teaspoon salt

Steps:

Remove any stickers on the outside, and rinse the squash in the sink. With a sharp and sturdy knife, cut the squash down the center. Don't try to cut through the stem, it's tough and you risk slipping and cutting yourself or breaking your knife. When you cut the squash, use a sharp knife to cut through the tough skin. Scoop out all the seeds and strings using a regular tablespoon. (Don't send these down the disposal.) You can poke holes in the squash, but I don't think it's necessary since squash is pretty porous. Add about one cup of water to the Instant Pot and then set the roasting rack insert in the pot. The water should not touch the insert, otherwise it will leach away some of the nutrients. After putting the squash down, add butter, and whatever flavoring you want. Put the lid on the pot, make sure the vent is sealed, and set the pressure cook to for six minutes. Some people like their squash a little firm, so they cook it for 4-5 minutes, but I like mine soft so I cook it longer. If you find yours isn't soft enough just pop it back in for 1-2 minutes more. Instant Pot recommends doing a quick vent, and I agree, so that the squash doesn't overcook. Carefully lift the insert out or scoop the squash with a spoon or tongs, being careful not to puncture the skin or cause the yummy flavoring in the center of the squash to spill out.

Nutrition Facts : Calories 66 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 158 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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