Instant pot acorn squash is a sweet and savory vegetable side dish that is easy to make and ready in only 12 minutes! The squash is cut into halves, placed into the instant pot for hands-off cooking, then brushed with a sweet honey sauce. This simple side dish has all of the fall flavors that your family will love!
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Instructions
Add water to the inner pot of your Instant Pot, then insert a trivet or steamer basket. Place the acorn squash halves in the basket with the cut-side-up, and skin-side-down.
Close and seal the lid to your Instant Pot. Set to pressure cook on high for 7 minutes.
Allow the pressure to release naturally (NPR) for 10 minutes. Once the NPR is complete, do a quick release of any remaining pressure. Remove the lid and use tongs to carefully lift the acorn squash out of the basket.
In a small mixing bowl, combine the butter, honey, salt & pepper, and cinnamon. Brush the sauce over your acorn squash before serving (*see note).
Notes
You can pressure cook any edible winter squash with this recipe such as spaghetti squash. butternut squash, buttercup squash, or kabocha.
Use a fork to pierce the flesh and let the sauce soak into the meat of the acorn squash.
If desired, you may air fry your acorn squash with the sauce for 2 minutes to roast it into the meat.
You may make an alternative sauce for your acorn squash by combining 2 tablespoons of melted butter, 1 tablespoon of brown sugar, ½ teaspoon of cinnamon, and a pinch of nutmeg. Brush the acorn squash with the sauce before serving.
To store: Place any leftover Instant Pot acorn squash in an airtight container and refrigerate for up to 4 days.
To freeze: Wrap acorn squash in plastic wrap then place in a freezer-safe container and freeze for up to 10 months.
To reheat: Put acorn squash into the oven at 350°F (175°C) until heated through.
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Course Instant Pot, Side Dish, vegetable side dish