Acorn squash has never been easier than when it’s made in the Instant Pot! This recipe is fast, full of flavor, and super delicious!
When we have squash for dinner, it feels like a special occasion because it’s a really beautiful side, and it has an amazing flavor and texture. But, squash is the perfect veggie to keep on hand for when you need a versatile side.
It goes well with everything, and its thick skin keeps squash stored in a cool, dry place like the back of your fridge for weeks and weeks!
In the Instant Pot, squash cooks evenly in a fraction of the time it takes in the oven and keeps its great texture that is lost when it’s cooked in the microwave.
You only need a few ingredients to cook acorn squash: butter, salt and pepper, but you can jazz it up to be sweet or savory. This recipe has brown sugar and cinnamon.
My other favorite way is to just use a little butter, salt, pepper and thyme to have a simply divine savory squash that everyone will love. But even just butter, salt and pepper tastes amazing.
How to make acorn squash in the Instant Pot
Ingredients
- 1 acorn squash, halved
- 1 tablespoon butter, sliced in pieces
- 1 tablespoon brown sugar
- 1 scant teaspoon cinnamon
- ¼ teaspoon salt
Instructions
Remove any stickers on the outside, and rinse the squash in the sink.
With a sharp and sturdy knife, cut the squash down the center. Don’t try to cut through the stem, it’s tough and you risk slipping and cutting yourself or breaking your knife.
Scoop out all the seeds and strings using a regular table spoon. (Don’t send these down the disposal.)
You can poke holes in the squash, but I don’t think it’s necessary since squash is pretty porous.
Add about one cup of water to the Instant Pot and then set the roasting rack insert in the pot. The water should not touch the insert, otherwise it will leach away some of the nutrients.
After putting the squash down, add butter, and whatever flavoring you want.
Put the lid on the pot, make sure the vent is sealed, and set the pressure cook to for six minutes.
Some people like their squash a little firm, so they cook it for 4-5 minutes, but I like mine soft so I cook it longer. If you find yours isn’t soft enough just pop it back in for 1-2 minutes more.
Instant Pot recommends doing a quick vent, and I agree, so that the squash doesn’t overcook.
Carefully lift the insert out or scoop the squash with a spoon or tongs, being careful not to puncture the skin or cause the yummy flavoring in the center of the squash to spill out.
Enjoy!
Easy Instant Pot Acorn Squash
Ingredients
- 1 acorn squash, halved
- 1 tablespoon butter, sliced in pieces
- 1 tablespoon brown sugar
- 1 scant teaspoon cinnamon
- ¼ teaspoon salt
Instructions
Remove any stickers on the outside, and rinse the squash in the sink.
With a sharp and sturdy knife, cut the squash down the center. Don’t try to cut through the stem, it’s tough and you risk slipping and cutting yourself or breaking your knife.
When you cut the squash, use a sharp knife to cut through the tough skin.
Scoop out all the seeds and strings using a regular tablespoon. (Don’t send these down the disposal.)
You can poke holes in the squash, but I don’t think it’s necessary since squash is pretty porous.
Add about one cup of water to the Instant Pot and then set the roasting rack insert in the pot. The water should not touch the insert, otherwise it will leach away some of the nutrients.
After putting the squash down, add butter, and whatever flavoring you want.
Put the lid on the pot, make sure the vent is sealed, and set the pressure cook to for six minutes.
Some people like their squash a little firm, so they cook it for 4-5 minutes, but I like mine soft so I cook it longer. If you find yours isn’t soft enough just pop it back in for 1-2 minutes more.
Instant Pot recommends doing a quick vent, and I agree, so that the squash doesn’t overcook.
Carefully lift the insert out or scoop the squash with a spoon or tongs, being careful not to puncture the skin or cause the yummy flavoring in the center of the squash to spill out.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 66Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 158mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 1g
Please verify this information with your preferred nutrition calculator.
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Natalie Clark is a mother of three children and a cooking enthusiast. She can often be found concocting delicious meals for family and friends in her kitchen. Homemade cookies are what she’s made for. From working in Washington DC to being a stay-at-home mom and part-time editor, Natalie has done it all. Through her life adventures, she’s developed her cooking skills and has developed some of the most popular recipes on Simply Side Dishes.
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