If you prefer, you can also use honey or maple syrup.Ĭinnamon. For adding some sweetness to the pecan mixture. Such a yummy, nutty texture on top! We’re going to sweeten them up, add some cinnamon spice and shower our acorn squash with them!Īgave Nectar. If you only have salted butter, that’s fine, just skip the salt later on in the recipe. We’re going to put this at the bottom of the instant pot to build up that steam and pressure in the instant pot. Of course! The great thing about acorn squash is it keeps pretty well so if you don’t get around to cooking it immediately, it can store pretty well in your fruit basket or pantry. Some of my favorite acorn squash recipes are Acorn Squash Soup, seasonal Sweet Cinnamon Pecan Acorn Squash side dish, Sloppy Joe Stuffed Acorn Squash and can even a great sub for pumpkin puree! What you’ll need for Instant Pot Acorn SquashĪcorn Squash. It has a green outside with long ridges running down it and a sweet orange flesh inside. Use your oven for the main dish and make your acorn squash in your instant pot!ĭon’t even get me started on the saucy sweet pecan topping! It’s borderline dessert it’s so delicious! What is Acorn Squash?Īcorn squash is a winter squash that always pops in my mind in the autumn months. If you’re making this for a holiday dinner or even just a regular ol’ weeknight dinner it’s nice not to have to do the oven juggle. Making acorn squash in the instant pot changed the way I make acorn squash! It’s such a simple process and I love that I don’t have to even turn on my oven. I hope you’ll give it a try and let me know what you think.Instant Pot Acorn Squash takes only 5 minutes to cook and topped with sweet cinnamon pecans making it the perfect autumn side dish! Serve it alongside your turkey this Thanksgiving or any weeknight for an easy side dish! I like the warm and savory flavor of this version but what I really like is the great vitamin boost me and my crew are getting with all its fresh ingredients. It’s so nice to have a healthy side dish or a meatless meal like the stuffed acorn squash. In the pressure cooker, there’s no need to worry about that because all the moisture is locked in. If you were going to bake the acorn squash in the oven, you’d need to brush the cut sides with a little oil or butter to keep them from drying out. Otherwise, it may break down too much and be difficult to get out of the pot in one piece. It also keeps the squash from laying in the liquid while cooking. Using a steamer basket on a trivet keeps the squash off of the rice mixture and helps everything cook evenly. I used brown rice for mine and that’s what the timing for pressure cooking is based on.
What’s really terrific is you can add the ingredients for your stuffing to the bottom of the pot and cook every thing at once. However, a pressure cooker can soften them perfectly in about 6 minutes with high pressure.
About forty-five to sixty minutes (depending on their size) of cooking at 400 degrees F. It takes quite a while for heat to penetrate squash such these in the oven. Or, you can go savory like I did with this recipe. They taste pretty darn good all on their own but are also delicious when you add a little butter and cinnamon to them.
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