Ingredients
The following ingredients have 2 Servings
- 1 whole acorn squash
- 1 tablespoon unsalted butter
- 1 tablespoon maple syrup
- 1 teaspoon ginger paste
- 1/2 cup water
- 2 tablespoons crushed pecans
- 1/2 teaspoon salt
Instruction
- Using a very sharp knife, cut the acorn squash in half. Be very careful while doing this to ensure the knife doesn't slip and cut your hand.
- Use a spoon or an ice cream scoop to scoop out the seeds.
- Place the trivet or a steamer basket, in the Instant Pot and add the water.
- Place the squash halves inside and add the butter, salt, ginger and maple syrup to each.
- Set the Instant Pot to pressure cook on high for 6 minutes.
- Use the quick release to release the pressure and carefully life the squash out using the steamer basket (or trivet) handles trying not to spill any of the butter filling.
- If you'd like caramelized edges (I love a good caramelized squash), place them under the broiler for a couple minutes, watching them to ensure they don't burn.
- Let the squash cool for 5-10 minutes then serve.