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Learning how to cook acorn squash in the Instant Pot means you can enjoy the tender, nutty, and sweet flavor of acorn squash in just minutes! Serve it with butter and a sprinkle of brown sugar for an easy side dish recipe that goes great with virtually any dinner.
By cooking the acorn squash in a pressure cooker using steam and high pressure, you forgo the need to add any extras, like fats and oils, unless you want to. It’s oh-so customizable and oh-so easy!
This cooking method is perfect for preparing acorn squash that you can mash or puree for other recipes. Use it for dishes like mashed acorn squash, creamy acorn squash soup, or even a delicious loaf of acorn squash bread!
Ingredients for this recipe
- Acorn Squash
- Kosher Salt
- Butter (optional)
- Brown Sugar (optional)
How long does it take to cook acorn squash in the pressure cooker?
Pressure cooking is a method of preparing foods under high pressure using steam that cooks food quickly. It can be a huge time saver, especially for things like winter squash.
Traditionally, if you’re going to roast acorn squash in the oven it’s going to take an hour to get those beautiful, caramelized squash halves. But with a pressure cooker it’s so much faster!
The acorn squash halves only cook for 6 – 8 minutes on high pressure in the Instant Pot! Between heat up, cook time, and manual pressure release the whole process is done in less than 20 minutes.
The trade-off for the speed of the recipe means you don’t get the deeply roasted edges and golden, brown deliciousness in the squash, but it’s one of the best ways to cook squash for mashing or pureeing for other dishes.
Instant Pot Acorn Squash Recipe
- Cut and seed the squash. Carefully with a sharp knife.
- Place the squash in the pressure cooker. On top of the trivet.
- Add the water. And a sprinkle of salt.
- Cover and cook. On HIGH pressure for just 6 – 8 minutes.
- Server and enjoy. I love, love, love serving acorn squash with butter and brown sugar!
Storing and Reheating Instructions
- In the fridge – The cooked squash will keep for up to five days stored in the refrigerator in an air-tight container.
- In the freezer – Remove the skin and discard, place cooked squash in a freezer-safe, zip-top bag, squeezing out all the air. Lat flat in the freezer. Squash will keep over six months, up to one year.
- Reheating – Leftovers can be microwaved for 1 – 2 minutes, or until warmed through.
How to Cook Acorn Squash in the Instant Pot
- Instant Pot/Pressure Cooker (6 quart or larger)
- 1 acorn squash
- 1 cup water
- Kosher salt, to taste
- Butter, for serving (optional)
- Brown sugar, for serving (optional)
- Using a sharp knife, carefully cut the squash in half. Use a spoon to scoop out the seeds and discard.
- Place the squash halves into your pressure cooker, cut side up, making sure the trivet is in the bottom of the cooking vessel. You may need to nestle the halves in there pretty snugly, it’s ok if they’re touching or overlapping.
- Pour the water into the bottom of the pressure cooker and sprinkle the squash with a pinch of kosher salt.
- Cover and cook on HIGH pressure for 6 minutes. When time is up, (carefully) manually release the steam.
- Serve cooked squash with butter and brown sugar, or use in other delicious recipes like creamy soups and quick-breads.
- For larger squash, you may need to cook for 7 or 8 minutes.
- Refer to post for storage and reheating instructions.
- Recipe adapted from the Forked Spoon's Butternut Squash in the Instant Pot post.