Pressure Cooker Simple Sweet Acorn Squash is a versatile & healthy winter vegetable that can be sweetened or stuffed with meat and rice.
Pressure Cooker Simple Sweet Acorn Squash
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.
Cast of Ingredients for Pressure Cooker Simple Acorn Squash
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, Mealthy MultiPot or Pressure Cooker. I have been eating Acorn Squash this way since I can remember.
Vegans, use a little coconut oil!
Cut the Squash and Clean out the Seeds
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. 🙂
Poke the Acorn Squash in the inside with a Fork
You don’t ‘really’ need to do this, I just like the butter to seep into the flesh. It makes it extra yummy.
Add Butter and Seasonings
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.
Place the Squash on a Trivet
Always add water to your Instant Pot, Mealthy MultiPot 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.
Pressure Cooker Simple & Sweet Acorn Squash
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, Mealthy MultiPot or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Alton Brown Salt Box
- Sonder LA End Grain Teak Cutting Board, Juice Grooves & Compartments
- Stainless Steel Trivet
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Here is your handy printable recipe:
Pressure Cooker Simple Sweet Acorn Squash
Print Pin RateIngredients
- 1 Acorn Squash cut half and cleaned
Seasoning
- 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
Recommended Products
Instructions
- Cut and clean Acorn Squash.Â
- 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,
Notes
Nutrition
PIN this Pressure Cooker Simple Sweet Acorn Squash {Instant Pot}!
Pressure Cooker Simple Sweet Acorn Squash (Instant Pot)
Hi Jill,
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.
Hi Cecile. Thank you so much. I am thrilled you like this simple recipe. I grew up eating acorn squash this way. Jill
Made this tonight exactly as written and it was delicious!
Thank you so much, Bev. Jill
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
Hi there!
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!
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
Janei
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.
Hi, question:
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.
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.
Thanks Jill