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acorn squash halves on a white plate
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Instant Pot Acorn Squash

Love the idea of adding more veggies like squash to your diet but think it’s too much work? Not when you use your Instant Pot! This Acorn Squash cooks up perfectly under pressure in only 5 minutes! Add your own favorite toppings!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Pressurize 15 minutes
Total Time 25 minutes
Servings 2
Calories 86kcal

Equipment

Ingredients

  • 1 acorn squash
  • 1 cup water

Instructions

  • Cut squash in half and remove all seeds
  • Add water to instant Pot and add trivet
  • Place squash cut side up on trivet
  • Add lid, seal and set to high pressure for 5 minutes
  • Once cooking time has completed, turn valve carefully to release remaining pressure

Notes

  • You’ll need at least 1 cup of water for the Instant Pot to come to pressure and cook properly, approx. 10 min.
  • Let sit for 5 minutes, release remaining pressure
  • Let cool completely, store wrapped tightly in fridge up to 3 days 
  • Cut cooked squash into cubes and freeze for 2 hours in a single layer on a baking sheet, then transfer to baggie and freezer for up to 3 months

Nutrition

Calories: 86kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 748mg | Fiber: 3g | Vitamin A: 791IU | Vitamin C: 24mg | Calcium: 71mg | Iron: 2mg