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 {Instant Pot}
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 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 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 Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Alton Brown Salt Box
- John Boos Maple Cutting Board with Groove
- Stainless Steel Trivet
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Here is your handy printable recipe:
- 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. Divide all seasonings 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, allow a 10 minute Natural Pressure Release.
- Dust with Nutmeg, if desired,
For softer texture, cook for 5-7 minutes.
PIN this Pressure Cooker Simple Sweet Acorn Squash {Instant Pot}!
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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
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
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.
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
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 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!
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
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.
Looks delicious! and a hint, I use an ice cream scoop to get the seeds out, works great!