How to Cook Acorn Squash in the Instant Pot
Learning how to make acorn squash in the instant pot means you can enjoy the tender, nutty, and sweet flavor of acorn squash in just minutes! This cooking method is perfect for preparing acorn squash that you can mash or puree for other recipes or simply enjoy with butter and brown sugar.
Servings: 2 servings
Calories: 86kcal
Equipment
- Instant Pot/Pressure Cooker (6 quart or larger)
Ingredients
- 1 acorn squash
- 1 cup water
- Kosher salt, to taste
- Butter, for serving (optional)
- Brown sugar, for serving (optional)
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1half | Calories: 86kcal | Carbohydrates: 22g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 12mg | Potassium: 748mg | Fiber: 3g | Vitamin A: 791IU | Vitamin C: 24mg | Calcium: 75mg | Iron: 2mg