Recipe
20-Min Sweet Pecan Instant Pot Acorn Squash
Instant Pot Acorn Squash takes only 5 minutes to cook and topped with sweet cinnamon pecans making it the perfect autumn side dish!
Prep: 15 minCook: 5 minTotal: 20 min
Servings: serves 2
Ingredients
- 1 acorn squash
- 1 cup water
- 1/4 cup unsalted butter
- 1/2 cup chopped pecans
- 2 tablespoons agave nectar (honey or maple syrup also works)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
Instructions
- Cut the acorn squash in half across the center.
- Use a spoon to scoop out the seeds and discard.
- Place 1 cup of water into the pressure cooker and add the metal trivet.
- Place the acorn squash into the pressure cooker and secure the lid no top, making sure the vent is sealed.
- Pressure cook on high for five minutes. The instant pot will take 5 – 10 minutes to come up to pressure and then start the cook time countdown.
- After it cooks for 5 minutes, release the vent and allow the steam to vent all the way out.
- Once the steam is vented, use tongs to remove the acorn squash from the instant pot.
- On the stovetop, melt the butter in a large pan over medium heat.
- (Optional step) Place the acorn squash cut-side down for 3 – 5 minutes until the tops get a golden brown around the edges. Remove from the pan and place on a plate.
- Add the pecans to the pan with the butter and cook for 1 minute until the pecans are fragrant.
- Add the agave nectar, cinnamon, and salt to the pan. Stir for 30 seconds and then remove from the heat.
- Pour the sweet pecan mixture on top of the acorn squash and enjoy!
Nutrition Info:
- Serving Size: 1/2 the acorn squash
- Calories: 403
- Sugar: 16.3g
- Sodium: 317mg
- Fat: 28.7g
- Saturated Fat: 15.1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 39.7g
- Fiber: 4.1g
- Protein: 2.7g
- Cholesterol: 61mg
