Instant Pot Acorn Squash

close up of cooked squash, one sprinkled with salt and herbs, one with cinnamon and maple

Prep Time 5

Cook Time 6

Time for Instant Pot to come to pressure: 5

Total Time 16

Servings:2 servings

Author: Lori Rasmussen, My Quiet Kitchen

Acorn squash in the Instant Pot is incredibly easy and so delicious! Ready in about 20 minutes. It's great with savory or sweet seasonings, or simply cook the plain squash for use in another recipe, such as soup, mashed, or squash pie!

Ingredients
US Customary | Metric

1 acorn squash
1 cup water

Savory toppings:

generous pinch of sea salt
generous pinch of dried rosemary
generous pinch of dried thyme
black pepper, to taste

Sweet toppings:

1 tablespoon maple syrup - Sub brown sugar, if desired.
a few dashes of cinnamon or pumpkin pie spice

Instructions

Wash the outside of the squash and pat dry. Carefully slice in half through the stem end, and use a large spoon to clean out the seeds.
Select either savory or sweet toppings, and sprinkle onto the cut sides of the squash. Place trivet in bottom of Instant Pot. Add 1 cup water.
Arrange squash halves cut-side up on the trivet. Close and secure the Instant Pot lid, and set to sealing.
For a small/medium acorn squash (about 5 inches diameter): cook at high pressure for 5 minutes, then let the pressure naturally release for 5 minutes. Quick release remaining pressure.
For a large squash (6 to 6.5 inches diameter): cook at high pressure for 6 to 7 minutes, followed by natural release for 5 minutes. Quick release the remaining pressure.
Carefully remove the Instant Pot lid, tilting it away (careful of the steam). Let the squash to cool for a few minutes. The cooked squash can be tricky to remove from the Instant Pot. The easiest way I've found is to use two large wooden spoons (or similar utensils) to grab each squash half and carefully lift out onto a plate.
Serve immediately, or cool completely before placing in a storage container and refrigerating.

Notes

Storage Tips

Store cooked acorn squash in the refrigerator for up to 4 days. Cooked squash can also be frozen. Just scoop the flesh from the skins and freeze in an airtight container.

Nutrition information will vary greatly depending on the size of the squash and toppings used.

Nutrition