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–+ servings

Instant Pot Acorn Squash

Angela Milnes
This Instant Pot Acorn Squash Recipe will surely satisfy your sweet tooth. A tasty snack great for fall or Thanksgiving.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Side Dish
Cuisine American
Servings 4 Servings
Calories 387 kcal

Ingredients
  

  • 1 Acorn Squash halved
  • ½ cup Brown Sugar
  • ¼ cup Butter unsalted
  • ½ cup Dates chopped
  • ½ cup Pecans chopped

Instructions
 

  • Add 1 cup of water to the inner pot of the Instant Pot. Cut acorn squash in half and scoop out seeds. Put the acorn squash into an Instant Pot safe baking pan.
  • Mix brown sugar, dates, and pecans in a bowl. Divide the mixture between each acorn squash half. Then cut butter into small pieces and put over the top of the filling.
  • Close lid and set for a manual high-pressure cooking time of 5 minutes. Allow for a natural pressure release for an additional 5 minutes when the cooking time has finished. Vent any remaining pressure.
  • Cut each squash half into 2 pieces. Serve and enjoy.

Notes

Cutting: First, cut off the stem end of the squash and then slice it in half from top to bottom. Scoop out the seeds with a spoon before cooking in the oven or pressure cooker.

Nutrition

Calories: 387kcalCarbohydrates: 54gProtein: 3gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 31mgSodium: 103mgPotassium: 585mgFiber: 4gSugar: 39gVitamin A: 759IUVitamin C: 12mgCalcium: 78mgIron: 1mg
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