Here’s a step-by-step guide for how to cook Instant Pot Acorn Squash and transform it into delicious acorn squash puree. Cook the squash whole and then slice it easily to make the puree. This is a delicious autumn recipe that is gluten-free and vegetarian.

acorn squash inside of an instant pot

Recipe Highlights

  • Acorn squash is an under-appreciated winter squash. It is flavorful and delicious, and can be served in a variety of ways.
  • Like most squashes, acorn squash is incredibly high in nutrition. It’s texture is similar to that of a pumpkin, but it has a slightly nuttier flavor. The flesh of an acorn squash is usually light yellow.
  • By cooking the squash whole in the pressure cooker, you can slice through its thick skin very easily and safely.
cooked acorn squash puree served in a white bowl with a sprig of fresh rosemary

Recipe Steps

Step One

Place a whole, uncut acorn squash into the steamer basket of the Instant Pot with one cup of water. Lock on the lid and set the time to 10 minutes at high pressure.

cooked whole acorn squash inside a pressure cooker

When the cooking time is up, carefully quick release the pressure. Remove the lid and use tongs to remove the squash to a bowl or cutting board.

Step Two

After the cooked squash has cooled for a few minutes, cut the squash down the middle. Do your best to scoop out the seeds.

acorn squash cut in half with seeds

Then, use tongs to place the two halves of the squash back in the Instant Pot. Add another 1/2 cup of water to the bottom of the pot.

acorn squash cut in half in an instant pot pressure cooker

Step Three

Lock the lid back on the Instant Pot and set the time for 10 more minutes at high pressure. Then, when the cooking time is up, use the quick release again to get rid of the pressure. Remove the lid and transfer the cooked squash to a cutting board.

Use a spoon to scoop out the flesh of the acorn squash. You can discard the skin, or at it to the puree. I chose to just use the flesh.

labeled photo with ingredients for instant pot acorn squash

Step Four

Lastly, add the cooked acorn squash flesh to a bowl and stir in your choice of butter, ghee, or coconut oil, plus some salt, pepper, and ground cinnamon. Serve hot.

Please see the recipe card at the end of this post for exact measurements.

cooked acorn squash puree

Top Tips

  • Pick a small to medium-sized acorn squash to make sure it will fit inside your pressure cooker pot. Ideally your squash will be less than 8-inches in length to fit inside a 6-quart Instant Pot.
  • Serve immediately or store the cooked squash in a bowl with an air-tight lid in the refrigerator for up to 4 days.
  • You can also blend your cooked acorn squash puree with broth to make soup, or freeze it into cubes and add it to a smoothie.

FAQs

Do I need to poke holes in the squash to keep it from exploding?

No, you do not need to poke holes in the squash.

Can I cook more than one acorn squash at a time?

Yes, as long as both squashes fit in the pot below the “max” line.

Other Easy Instant Pot Vegetable Recipes You May Like

Don’t miss my round-up of the best Instant Pot Vegan recipes. And, if you’re wondering which Instapot to buy, I recommend the 6-quart Duo.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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bowl of acorn squash puree with rosemary on top

Instant Pot Acorn Squash (Cooked Whole)

Print Recipe

Description

Here’s a step-by-step guide for how to cook Instant Pot Acorn Squash and transform it into delicious acorn squash puree. Cook the squash whole and then slice it easily to make the puree. This is a delicious autumn recipe that is gluten-free and vegetarian.

Scale

Ingredients

  • 1 acorn squash
  • 1 cup water
  • 2 tablespoons ghee, butter, or coconut oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Place a whole, uncut acorn squash into the steamer basket of the Instant Pot with one cup of water. Lock on the lid and set the time to 10 minutes at high pressure.
  2. When the cooking time is up, carefully quick release the pressure. Remove the lid and use tongs to remove the squash to a bowl or cutting board.
  3. After the cooked squash has cooled for a few minutes, cut the squash down the middle. Do your best to scoop out the seeds. Then, use tongs to place the two halves of the squash back in the Instant Pot. Add another 1/2 cup of water to the bottom of the pot.
  4. Lock the lid back on the Instant Pot and set the time for 10 more minutes at high pressure. Then, when the cooking time is up, use the quick release again to get rid of the pressure. Remove the lid and transfer the cooked squash to a cutting board.
  5. Use a spoon to scoop out the flesh of the acorn squash. You can discard the skin, or at it to the puree. I chose to just use the flesh.
  6. Lastly, add the cooked acorn squash flesh to a bowl and stir in your choice of butter, ghee, or coconut oil, plus some salt, pepper, and ground cinnamon. Serve hot.

Notes

For dairy sensitivities, use ghee or coconut oil instead of butter. For dairy allergies, use coconut oil. Vegans should also use coconut oil, coconut butter, or vegan butter.

Store any leftovers in a tightly sealed container in the refrigerator for up to 4 days. Reheat before serving.

  • Category: Side dish
  • Method: Instant Pot pressure cooker
  • Cuisine: American

Keywords: how to cook an acorn squash in pressure cooker, acorn squash puree

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