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4.7 from 18 votes

Instant Pot Acorn Squash

Instant Pot Acorn Squash, with only 5 ingredients, cooks up in less than 25 minutes and makes a comforting sweetened Fall side dish that is perfect for Thanksgiving.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
22 mins
Servings: 2
Calories: 237 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 whole acorn squash (rinsed and dried)
  • 1 cup water
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 2 teaspoons cinnamon

Instructions

    Cup of Yum
  1. Rinse and dry the outside skin of the acorn squash.
  2. Cut the acorn squash in half. See notes in the blog post and in the notes below for tips regarding cutting the squash.
  3. Scoop out the seeds in the middle using a spoon or an ice cream scoop and discard the seeds (or you can save the seeds to roast later.)
  4. Place the inner liner into the Instant Pot.
  5. Pour 1 cup water into the inner liner.
  6. Place the 2 acorn squash halves on the trivet that came with the Instant Pot with the cut side facing up.
  7. In the center of each acorn squash half, place 1 Tablespoon butter, 1 Tablespoon brown sugar, and sprinkle 1 teaspoon of cinnamon over the top of the butter and brown sugar.
  8. Close the lid of the Instant Pot. Move the pressure release valve to the "SEALING" position.
  9. Press "PRESSURE COOK" or press "MANUAL" on the front of the Instant Pot. Press + or - to adjust the time to 7 minutes. (NOTE: It will take several minutes for the Instant Pot to come up to pressure.)
  10. When the Instant Pot has finished cooking, let the pressure release naturally for 10 minutes (which means you do nothing for 10 minutes), then after 10 minutes, do a QUICK RELEASE by moving the pressure release valve to the VENTING position.
  11. After the pressure has been fully released and the pin on top has dropped, carefully remove the lid. Then carefully remove each half of the acorn squash, one by one and move to a serving plate or dinner plate. Enjoy!

Notes

  • To make cutting the acorn squash easier, make slits in the acorn squash, and then microwave the whole squash for 3 minutes. Let cool, and then cut the acorn squash in half. It should be softer and easier to cut after being microwaved.
  • If you don't have an Instant Pot, preheat the oven to 400 degrees F.
  • Rinse and dry the outside of the acorn squash.
  • Cut the acorn squash in half and scoop out the seeds and discard.
  • Line a sheet pan with either foil or parchment paper. Place each half of the acorn squash on the sheet pan, with the cut side up.
  • Then add butter, brown sugar, and cinnamon in the center of each half.
  • Place the sheet pan with the acorn squash in the preheated oven and bake for 50 - 60 minutes.

Nutrition Information

Calories 237kcal (12%) Carbohydrates 36g (12%) Protein 2g (4%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 30mg (10%) Sodium 116mg (5%) Potassium 748mg (21%) Fiber 4g (16%) Sugar 12g (24%) Vitamin A 1141IU (23%) Vitamin C 24mg (27%) Calcium 101mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 237

% Daily Value*

Calories 237kcal 12%
Carbohydrates 36g 12%
Protein 2g 4%
Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 116mg 5%
Potassium 748mg 16%
Fiber 4g 16%
Sugar 12g 24%
Vitamin A 1141IU 23%
Vitamin C 24mg 27%
Calcium 101mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.