Acorn squash is one of the yummiest autumn foods, as delicious as it is easy to prepare. Although you can make roasted acorn squash in the oven, the easiest and quickest way to prepare this healthy side dish is in the instant pot. Just flavor it, pop it in, and go about your day as your squash gets tender and flavorful. Here's how to make delectable instant pot acorn squash for an easy, healthy meal.
Some prefer to enjoy the flavor of acorn squash on its own with olive oil, salt and black pepper, while others like make stuffed acorn squash with rice and sauteéd veggies. I prefer to add some brown sugar and maple syrup to mine for a sweet and savory dish. One of the best things about this winter squash is its versatility, and once you figure out how to cook it, it's hard to mess up.
Like spaghetti squash and butternut squash, acorn squash is ideal for a vegan or vegetarian diet, along with being great for a low-carb and gluten-free meal. A whole acorn squash has only 15 carbohydrates! Plus, it's full of health benefits, and is a great source of vitamins and nutrients like vitamin C, potassium, magnesium, calcium and vitamin A. This winter squash is also shown to lower blood pressure and bad cholesterol levels.
Like the air fryer, the instant pot seems to make any recipe tastier and easier than its stove or oven cousin. This instant pot acorn squash recipe has a prep time of only 5 minutes, which is hard to beat for such a yummy dish. The overall time for this instant pot recipe is under 30 minutes, and you can prep the rest of your meal or sit on the couch with a glass of wine as it cooks.
How to Make Instant Pot Acorn Squash
To cook acorn squash in the instant pot, start by cutting it in half, and scoop out the seeds with a spoon. Then, cover each acorn squash half in half of the sugar, maple syrup, butter, and cinnamon.
Add 1 cup of water into your Instant Pot (or another electric pressure cooker), and place trivet inside. Place the squash halves on top of the trivet. Lock the lid, closer pressure valve.
Choose high pressure, using the Instant pot instructions, and set timer for 5 minutes. Allow 10 to 15 minutes for the pressure to increase.
Release pressure with the natural-release method, around 7 minutes. Release any remaining pressure, using the manufacturer's instructions. Unlock the lid, remove the squash, and enjoy!