This is one of my favorite times of the year, fall. I love fall when all of the squashes are available at the grocery store. There is nothing like a great piece of Instant Pot Acorn Squash.
There are so many squashes, and they are all so easy to prepare in the IJnstnat Pot. Today, I made simple roasted acorn squash, but there are so many ways you can spice these up, with just a few spices and ingredients. I gave you some of my favorites in the tips section of this post.
Acorn Squash
If you are not familiar with acorn squash, it is the green roundish vegetable in the produce aisle. It is from the same family as zucchini and other summer squashes. It is one of my favorite vegetables to buy because you don’t need to use it right away. Acorn Squash will last for weeks before you need to cook it.
Instant Pot Acorn Squash
Ingredients:
- Acorn Squash
- Water
- Brown Sugar
- Melted Butter
Optional: After cooking brush with another 1 tablespoon of butter and 1 tablespoon of brown sugar.
Simple Directions:
- Start by cutting the acorn squash in half.
- Scoop out the seeds and pulp with a spoon. Dispose of them.
- In a small mixing bowl, mix the melted butter and brown sugar, mix well.
- Using a pastry brush, brush on the butter/brown sugar.
- Pour the water into the Instant Pot Bowl. Place the trivet inside the bowl.
- Put the squash on the trivet.
- Set the manual high pressure for 4 minutes, making sure that the vent is sealed.
- Do a natural release.
- Remove the squash, brush with more melted butter and brown sugar.
- Plate, serve, and enjoy!
Some Of My Other Favorite Instant Pot Vegetables,
PRESSURE COOKER (INSTANT POT)-COLLARD GREENS
PRESSURE COOKER-(INSTANT POT) SWEET SOY CARROTS
INSTANT POT-BUTTERNUT SQUASH
Some Helpful Products Used In This Recipe–
Don’t Forget To Pin, Instant Pot Acorn Squash
Instant Pot Acorn Squash
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 4 Servings 1x
- Category: Vegetable
- Method: Instant Pot
- Cuisine: American
Description
This is one of my favorite times of the year, fall. I love fall when all of the squashes are available at the grocery store. There is nothing like a great piece of Instant Pot Acorn Squash.
Ingredients
- 1 Acorn Squash
- 1 cup of Water
- 1 tablespoon of Brown Sugar
- 1 tablespoon of Melted Butter
Optional: After cooking brush with another 1 tablespoon of butter and 1 tablespoon of brown sugar.
Instructions
- Start by cutting the acorn squash in half.
- Scoop out the seeds and pulp with a spoon. Dispose of them.
- In a small mixing bowl, mix the melted butter and brown sugar, mix well.
- Using a pastry brush, brush on the butter/brown sugar.
- Pour the water into the Instant Pot Bowl. Place the trivet inside the bowl.
- Put the squash on the trivet.
- Set the manual high pressure for 4 minutes, making sure that the vent is sealed.
- Do a natural release.
- Remove the squash, brush with more melted butter and brown sugar.
- Plate, serve, and enjoy!
Keywords: Instant Pot Acorn Squash
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