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
1acorn squash
1cupwater
1tablespoonbrown sugar
1tablespoonbutter, melted
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.