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.