Pressure Cooker Simple Sweet Acorn Squash is a versatile & healthy winter vegetable that can be sweetened or stuffed with meat and rice.
Acorn Squash was a staple in my house growing up. It is a less starchy vegetable and better for you than most of the other types of Winter Squash. While I love Butternut Squash, it is more caloric than Acorn Squash, because of the starch and calories wise, is more like a potato. I love potatoes and I love Butternut Squash. But, let’s see if you will love Acorn Squash too!
Acorn Squash, on the other hand, is not a starch squash and fits more into the vegetable category, the real vegetable category. It is a lower calorie starch. That being said, adding some sweetness to the Acorn Squash, makes it really tasty, while getting in good vegetable nutrients.
Unless I am having some time of Yam/Sweet Potato Casserole, I don’t want super sweet vegetables. This recipe is super easy and only takes a few minutes in your Instant Pot, Ninja Foodi or Pressure Cooker. I have been eating Acorn Squash this way since I can remember.
Vegans, use a little coconut oil!
Please make sure that your Knife has been sharpened as cutting through an Acorn Squash takes a little muscle. Once the squash is cut in half, use a spoon and clean out the seeds and the furry stuff. 🙂
You don’t ‘really’ need to do this, I just like the butter to seep into the flesh. It makes it extra yummy.
I’m all fancy pants sometimes with my seasonings and spices, but for this recipe, I like it really simple. Sure, dust on a little nutmeg, pumpkin pie spice if you like, or keep it simple, like me.
Always add water to your Instant Pot, Ninja Foodi or Pressure Cooker cooking pot! Place the trivet and then add your lovely Acorn Squash. If you need to cook more than one Acorn Squash, you can certainly wait and add the butter and seasonings after the squash is cooked. Just shove in as many as you can fit.
I prefer a firm squash. Some people like it all mushy and if you do, add a little more time than I suggest below.
This Pressure Cooker Simple Sweet Acorn Squash goes really well with my Friday Night Shabbos Brisket, and my London Broil with Chimichurri Sauce. Smoosh the butter and sugar into the flesh and enjoy!
Kitchen Equipment and Essentials
- Instant Pot, Ninja Foodi or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Alton Brown Salt Box
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Stainless Steel Trivet
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Here is your handy printable recipe:
Pressure Cooker Simple Sweet Acorn SquashPrint Pin SaveSaved! Rate
- 1 Acorn Squash cut half and cleaned
- 1 Tablespoon Butter
- 1 Tablespoon Light Brown Sugar Maple Syrup, Agave or Honey
- 1/8 - 1/4 teaspoon Ground Cinnamon
- Pinch Kosher Salt to taste
- Pinch Freshly Ground Black Pepper to taste
- Cut and clean Acorn Squash.
- Mix together seasonings and then divide amongst both halves.
- Add one cup of water to Pressure Cooker cooking pot and place Trivet. Carefully place Acorn Squash on top of Trivet.
- Lock on Lid and close Pressure Valve.
- Cook at High Pressure for 4 minutes.
- When Beep sounds, wait 10 minutes and then release the rest of the pressure
- Dust with Nutmeg, if desired,
I am in love with acorn squash!
I followed the directions exactly and ended up with a sloppy, wet mess of squash that ended up in the garbage.
Jill Selkowitz says
With such a short cook time, I am not sure how that could have happened. Please check the recipe card to see if you missed a step. Jill
Vinnie Sabatino says
No one has mentioned Spaghetti Squash so Here goes ! I cut one across the middle ( not lengthwise)from a suggestion I read since is makes for more manageable strands and my 8 quart Instant pot made short work of it for a side at Dinner( Washed the seeds and air-dried and roasted with some olive oil and kosher salt for a nutritious treat)
Jill Selkowitz says
There are a couple of recipes using spaghetti squash here on the blog. Jill
This is not a 4 minute cook. It’s a 10-15 minute cook because you have to wait for the cooker to build pressure. It’s delicious and thank you but it’s false to advertise it as a 8 minute total recipes when it’s closer to 20.
Jill Selkowitz says
Hehehe, the cook time is 4 minutes as stated. How many recipes have you seen for oven cooking or grilling have you seen counting the time to heat up the oven or grill in the cook time? Oy!
Have been baking acorn squash like this for decades, and just got my IP and will try it soon. Question for you. If I wanted to cook trimmed (but not pounded) chicken breasts at the same time, could I do it with another thin flat pan above? Or put the cutlets IN the Acorn Squash?
If the cutlets are frozen, could I first half cook them in IP, quick release, and then add them back on top / in the squash and finish then together?
I remember doing them together in my slow-cooker years ago but am enjoying the speed of the IP.
Thanks in advance any suggestions.
Jill Selkowitz says
The chicken will cook much faster, so try a pot on top and cover it. If you use silicone for this, that would be even better, as it takes longer in silicone. Jill
Cecile W. says
I used the brown sugar and 1/8 teaspoon cinnamon. It was the best acorn squash recipe and the only one I will use in the future. Very tasty, not too sweet. I was glad you posted that you can cook multiple squashes and add the butter, sugar and seasonings after. I plan to try that for Thanksgiving dinner. Thank you for the recipe.
Jill Selkowitz says
Hi Cecile. Thank you so much. I am thrilled you like this simple recipe. I grew up eating acorn squash this way. Jill
Bev Mohler says
Made this tonight exactly as written and it was delicious!
Jill Selkowitz says
Thank you so much, Bev. Jill
Olivia Weinberger says
My new instant pot instructions says to use a minimum of 19oz of water for any cooking. Your recipe says just one cup. Sure that’s ok? TIf yes, can I ignore the 19oz rule for other foods/recipes? hanks, Olivia
I never measure an exact amount of water. I fill it up until it just just touches the trivet the vegetables sit on. Always works well for me 🙂
Made this tonight per the directions. Placed them face up on the trivet with the seasoning with 1 cup of water underneath. Came out perfect. Not sure why people are saying to turn them upside down. I did use 5 min and thought it was perfect. Thank you for another great recipe!
I am glad you enjoyed the squash. Jill
Recipe worked out perfectly ( did 5 mins in the IP as I prefer it softer).
will make it again for sure !
Thanks, Tamara, I am happy you like the recipe. Jill
Looks delicious! and a hint, I use an ice cream scoop to get the seeds out, works great!
This is exactly how my Mother made acorn squash as I was growing up. I’m now retired and still enjoy eating acorn squash this way………..now going to use my Instant Pot. With all the reviews, think I’ll cook them upside down and add seasonings after. YUM! Thanks, Jill.
I put butternut squash and acorn squash in microwave x 2-3 mins. Makes cutting them much easier
Im at 6300 feet. Takes 8 minutes!to cook and then release steam.
Beans here, soaked over night and cooked insta pot = 28 minutes
I cooked four halves, all upside down. Cooked them for 5 minutes. The ones on the bottom were more done than the ones on top, but not by much.
Took 15 minutes to get to pressure, 5 mins to cook. Then I waited 10 minutes for natural decompress. After that, I pushed the knob so it would vent quicker. All in all, it took about 30 minutes.
I will cook this again!
Used trivet and cooked for five minutes with butter/maple syrup/spices inside. Both sides filled with watery mixture as previously posted. It also seemed that the squash unevenly cooked. I’m not having much luck with the IP and may just stick to oven roasting.
I love acorn squash his way and now want to try it in my IP. Can I double this recipe? If so, do I need to change the cooking time? Thanks 🙂
Cook time is the same. Jill
OK. I followed directions, cooked an acorn squash in halves. When I opened the IP, both halves were half full of a mixture of water, butter, sugar and cinnamon. The part above the water line was cooked, the part below was really firm. I put them back in for another 4 minutes. Next time, I’ll cook the squash upside down, and add the butter and spices after I take them out of the pot.
Need to remember to use the trivet- it keeps the squash out of the water, and allows the pressurized steam to cook it.
Looks very good! I will try it.
Wanted to say that if you have an acorn squash that resists cutting, you can brace it nicely by putting it stem end down into your sink drain. It’s just the right size to hold an acorn squash. Cut it partway through and then transfer to a cutting board to finish. Can save having the thing slip around and ending up cutting your hand.
I have not tried this in the IP, but to make it easier to cut, I would put in microwave for a short time to soften it. I would think you might be able to put in IP for 4 minutes…take out…cut…and finish it the IP for a couple minutes.Not sure of exact minutes…but worth a try.
Marybeth Flynn says
Great tip! I usually make it hole in the oven because it’s so hard to cut
These are so yummy cooked with the butter and brown sugar. That’s how I cook them in the regular oven. Now I can do it in the IP.