A perfect way to make a sweetened acorn squash to serve up as a side dish to any meal. This sweet acorn squash cooks up in 25 minutes using an electric pressure cooker.

Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
7 mins
total:
27 mins
Servings:
2
Yield:
1 acorn squash
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Divide sugar, maple syrup, butter, and cinnamon between both halves of acorn squash.

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  • Add 1 cup of water into an electric pressure cooker (such as Instant Pot®) and place trivet inside. Carefully place squash halves on top of trivet. Lock lid and close pressure valve.

  • Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method, about 7 minutes. Release any remaining pressure according to manufacturer's instructions. Unlock lid, carefully remove squash, and serve.

Nutrition Facts

242 calories; protein 1.8g 4% DV; carbohydrates 49.6g 16% DV; fat 6g 9% DV; cholesterol 15.3mg 5% DV; sodium 53mg 2% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/29/2018
This turned out well. It's flavored nicely. The only thing I added is some salt and pepper. I used a rather small squash and it did not get completely done on the very bottom of both halves. I think another minute would have done it. Be very careful taking the squash out of the pot so you don't spill any of the melted filling and so you don't burn yourself. When I cook squash in the IP in the future I may just cook it plain and add the filling once it's done. Read More
(6)

Most helpful critical review

Rating: 2 stars
01/05/2019
I will not make this again. I had to trim the sides of the acorn squash to make it fit in the instant pot. They were not cooked in the 5 minutes - had to extend the time and still had trouble getting them done. It was difficult to lift the (almost) done squash out of the instant pot without spilling the filling. Perhaps my inexperience with the instant pot led to some of these problems. I just got it. But several other recipes I have tried have worked out well. Read More
16 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/29/2018
This turned out well. It's flavored nicely. The only thing I added is some salt and pepper. I used a rather small squash and it did not get completely done on the very bottom of both halves. I think another minute would have done it. Be very careful taking the squash out of the pot so you don't spill any of the melted filling and so you don't burn yourself. When I cook squash in the IP in the future I may just cook it plain and add the filling once it's done. Read More
(6)
Rating: 5 stars
03/11/2020
I used my XP Pressure cooker! It only takes 3-4 mins to start heating- and only 1 min 1/2 to release its pressure! The lid will not open unless pressure is totally released! This recipe was easiest to try with the acorn squash! Love IT! Read More
(1)
Rating: 5 stars
09/19/2018
quick easy and the kids love it and so do I Read More
(1)
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Rating: 4 stars
09/19/2019
Very quick and it’s quite tasty but even after placing in my oven to reduce the moisture the squashed absorbed from the steam in the pressure cooker it still was rather runny compared to baking in the oven. I like the thickness of oven baking over pressure cooking, but I do have to say this was much much faster. Since I love acorn squash, I will use this when pinched for time, but baking will still be my favorite way to prepare. Read More
Rating: 4 stars
10/31/2019
This recipe is good however like others who commented I found I had to increase the cook time to fully cook the squash halves. The only difficulty I had in getting the squash out of my Instant Pot was that the squash was soft once cooked through. The flavors are good and I will be keeping this recipe for future use. My adjustments are as follows: Cook time done at 5 minutes with 7 minute natural release as per the recipe although after testing the squash I put it back in for another 3 minute cook time and let it natural release for 14 minutes before serving. I also doubled my glaze quantitity for the flavor. Read More
Rating: 4 stars
10/26/2019
Made it as directed - very good! I think you could use about half the brown sugar and still be good! Read More
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Rating: 4 stars
01/07/2019
I drizzled olive oil and cracked pepper over the halved squash before sealing the pot. Read More
Rating: 5 stars
11/24/2019
Turned out perfect!!! So easy!! Might leave cinnamon off next time. Just a taste preference. Read More
Rating: 4 stars
03/30/2020
Salt, pepper, butter & brown sugar... It was not done in 5 minutes per instructions, probably another 10 minutes will be needed. Read More
Rating: 2 stars
01/05/2019
I will not make this again. I had to trim the sides of the acorn squash to make it fit in the instant pot. They were not cooked in the 5 minutes - had to extend the time and still had trouble getting them done. It was difficult to lift the (almost) done squash out of the instant pot without spilling the filling. Perhaps my inexperience with the instant pot led to some of these problems. I just got it. But several other recipes I have tried have worked out well. Read More