Name: Instant Pot Acorn Squash
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 acorn squash; 1 cup water; 1 tbsp butter (optional); 2 tbsp maple syrup (optional); 1/2 tsp cinnamon (optional)

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Looking for a quick and easy way to cook acorn squash to tender perfection? This Instant Pot Acorn Squash recipe is your new go-to for a healthy, flavorful side dish in just 15 minutes! With a touch of maple syrup and cinnamon, this fall favorite becomes an irresistible blend of sweet and savory that pairs perfectly with any meal.

Acorn squash is a fall favorite of many people, but it sure takes a lot of time to bake it, and sometimes it can dry out in the oven. Here’s the solution for tender, moist, perfectly cooked, delicious acorn squash every time, very quick and easy – Instant Pot Acorn Squash!

Why You’ll Love Instant Pot Acorn Squash

Quick and Easy: This recipe uses the Instant Pot to deliver tender, perfectly cooked acorn squash in just 15 minutes. It’s a time-saver, especially during busy weeknights or holiday preparations.
Healthy and Nutritious: Acorn squash is packed with vitamins, fiber, and antioxidants. It’s a delicious way to enjoy a side dish that’s gluten-free, vegan, and paleo-friendly.
Versatile: Enjoy it sweet with maple syrup and cinnamon, or switch it up with savory seasonings like chili powder or a sprinkle of parmesan cheese.
No Fuss Cooking: The Instant Pot takes all the guesswork out of cooking squash. No more worrying about undercooked or dried-out squash—just set it and let the pressure cooker do its magic!
Crowd Pleaser: With its sweet, buttery taste and beautiful presentation, this acorn squash is sure to impress your family and guests alike.

No more hot oven, save on electricity! No more worrying if your acorn squash will be underdone, or overdone, or dried out! And if you’re short on time, but want that acorn squash ‘cuz it’s the perfect side for dinner, well, break out your Instant Pot! Instant Pot Acorn Squash is ready with just 15 minutes of cooking time.

Ingredients For Instant Pot Acorn Squash

Acorn Squash – The star of the dish, acorn squash is sweet and nutrient-packed.
Water – Needed to create the steam inside the Instant Pot for cooking.
Butter (optional) – Adds a rich, creamy flavor when melted over the cooked squash.
Maple Syrup (optional) – Enhances the natural sweetness of the squash.
Cinnamon (optional) – Provides a warm, aromatic touch that pairs beautifully with the maple syrup.

For exact measurements of these ingredients, see the printable recipe card at the bottom of this article.

I love Acorn Squash, and my family does, too. It’s so sweet and tender cooked in the Instant Pot. And, it has fewer calories than Butternut Squash or potatoes, and even more fiber, making it more like a vegetable than other winter squashes. In this recipe, I suggest adding some additional sweetness with maple syrup and cinnamon, which my kids love. Makes it really tasty, and they get all that vegetable goodness, too!

Kitchen Tools You Need To Make Instant Pot Acorn Squash

Instant Pot – The essential tool for pressure-cooking the squash to tender perfection.
Knife – To cut the acorn squash in half.
Spoon – For scooping out the seeds from the squash.
Measuring Cup – To measure the water for the Instant Pot.

Wondering what it is next to the acorn squash half on my plate? It’s the easiest breaded chicken – you can make it super quick on a frying pan while the acorn squash is cooking! Check out my easy breaded chicken recipe.

A full cup of acorn squash contains only about 115 calories, 40% of the RDA of Vitamin C, 26% of the RDA of potassium and 22% RDA of magnesium. And almost 40% of your RDA of fiber! Fiber helps to regulate blood sugar eliminate excess cholesterol in the body Acorn squash also has significant levels of Vitamin A (good for your eyes and skin), and thiamin, pantothenic acid, and other B vitamins. And it provides lots of good-for-you minerals, too: potassium, magnesium, manganese, iron, copper, phosphorus, and calcium. And last but not least, it also has loads of anti-oxidants! I love that this Instant Pot Acorn Squash is so easy, so yummy, and so healthy! And of course, its gluten-free, and paleo and whole30 friendly!

How To Make Instant Pot Acorn Squash

Start by cutting the acorn squash in half and scooping out the seeds with a spoon.
Pour 1 cup of water into the Instant Pot and place the squash halves inside.
Secure the lid, making sure the valve is set to the “Sealing” position.
Select the “Pressure Cook” or “Manual” setting and cook on High pressure for 15 minutes.
When the cooking time is up, release the pressure quickly by turning the valve to “Venting.”
Carefully remove the squash, place it on a plate, and top with butter, maple syrup, and cinnamon if desired.

Tips: Vegans, use a little coconut oil! Serve with a spoon to eat – you’ll get all the succulent flesh without tearing through the skin. Or, scoop the flesh out after cooking, and mash up with the butter and whatever seasonings or spices you want. Maple Syrup and cinnamon are a favorite in my house, and if you have a little bacon left over from breakfast (cook an extra slice or 2), crumble or chop that up as a garnish – talk about sweet and savory goodness!

No maple syrup? Add a sprinkle of brown sugar. You can also add a splash of orange juice for something a little different. Or sprinkle with chili powder for a spicy version!

So, pick up a couple acorn squash, break out that Instant Pot, and get ready (in no time at all) for a delectable, healthy treat!

Serving Suggestions

Serve Instant Pot Acorn Squash as a warm side dish alongside Oven-Roasted Chicken Breast with Bone – Juicy and Flavorful or Barbecue Pork Chops for a hearty meal.
Fill the center of each squash half with Fluffy Instant Pot Quinoa, Sweet and Savory Snack Mix with Nuts and Dried Cranberries for a festive holiday presentation.
Add a dollop of Greek yogurt and a drizzle of honey for a simple, sweet treat.
Pair it with a Fresh Shaved Brussels Sprouts Salad and Fluffy Dinner Rolls from the Bread Machine for a light yet satisfying vegetarian dinner.
Mash the squash and serve it as a flavorful alternative to mashed potatoes, perfect for Thanksgiving or everyday dinners.

Tips For Success

Choose the Right Squash: Pick an acorn squash that feels heavy for its size and has a firm, blemish-free rind. This ensures it’s fresh and ready to cook.
Cut Safely: Acorn squash can be tough to cut. Use a sharp knife and steady the squash on a non-slip cutting board. If it’s too hard to cut, microwave it for 1–2 minutes to soften the skin slightly.
Cooking Whole: Prefer to skip cutting? You can cook the squash whole! Just increase the cooking time to 30 minutes on High pressure and scoop out the seeds after cooking.
Flavor Boosts: Experiment with seasonings! For savory squash, sprinkle with garlic powder and parmesan. For a spicy twist, add chili flakes or cumin.
Make It a Meal: Stuff the cooked squash with sautéed vegetables, cooked grains, or shredded meat for a quick and satisfying main dish.
Perfect Texture: If you prefer a firmer texture, reduce the cooking time by a few minutes. For extra-soft squash, let it sit in the Instant Pot for a few minutes after cooking before releasing the pressure.
Leftovers: Store leftovers in an airtight container in the fridge. They reheat beautifully and can be used in soups, salads, or as a side dish.

Variations and Substitutions

Savory Twist: Skip the maple syrup and cinnamon, and instead, sprinkle the cooked squash with garlic powder, black pepper, and grated parmesan. Add a drizzle of olive oil for a rich, savory flavor.
Spicy Option: Add a pinch of chili powder or smoked paprika to the squash before cooking. Top with a dollop of sour cream for a spicy-sweet combination.
Herb-Infused: After cooking, sprinkle the squash with fresh herbs like rosemary, thyme, or parsley for an aromatic side dish.
Citrus Flare: Swap the maple syrup for a splash of fresh orange juice or a sprinkle of orange zest to brighten up the flavors.
Stuffed Squash: Scoop out some of the cooked squash flesh and mix it with cooked quinoa, sautéed onions, and cranberries. Return the mixture to the squash halves for a stunning stuffed presentation.
Vegan-Friendly: Replace the butter with coconut oil or vegan butter for a plant-based version.
Low-Sugar: Use sugar-free maple syrup or a sprinkle of stevia for sweetness without added sugar.

Storage and Reheating

Refrigeration: Store leftover acorn squash in an airtight container in the refrigerator for up to 3–4 days.
Freezing: Scoop out the cooked squash flesh and transfer it to a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
Reheating in the Microwave: Place the squash in a microwave-safe dish, cover, and heat in 30-second increments until warmed through.
Reheating on the Stovetop: Scoop the flesh into a saucepan and reheat over medium-low heat, stirring occasionally. Add a splash of water or broth to prevent drying out.
Reheating in the Oven: Place the squash halves on a baking sheet, cover with foil, and heat at 350°F for about 10 minutes or until hot.

Frequently Asked Questions

Can I cook acorn squash without cutting it?

Yes, you can cook acorn squash whole in the Instant Pot. Simply place the whole squash in the pot with 1 cup of water and cook on High pressure for 30 minutes. Once cooked, slice it open, remove the seeds, and enjoy the tender flesh.

What if my squash is too hard to cut?

Acorn squash can be tough to cut when raw. To make it easier, microwave the squash for 1–2 minutes to soften the skin slightly. Be sure to use a sharp knife and stabilize the squash on a cutting board.

Can I make this recipe without an Instant Pot?

While the Instant Pot is the quickest and easiest method, you can bake acorn squash in the oven. Halve the squash, remove the seeds, and roast at 400°F for about 40–50 minutes or until tender.

What are some other toppings I can use?

You can try savory toppings like garlic butter, parmesan cheese, or chopped fresh herbs. For a sweet twist, experiment with honey, brown sugar, or a sprinkle of nutmeg.

Is acorn squash healthy?

Absolutely! Acorn squash is packed with vitamins, fiber, and antioxidants. It’s a nutrient-dense choice that’s low in calories and full of beneficial minerals like potassium, magnesium, and calcium.

If you like Instant Pot Acorn Squash, you will also love these easy recipes:

Instant Pot Butternut Squash – perfectly cooked butternut squash in your Instant Pot every time! So tender, smooth and delicious!

Instant Pot Spaghetti Squash – yes, yet another Instant Pot squash :) Spaghetti squash is a perfect healthy alternative to pasta!

Instant Pot Salsa Chicken – easiest 2-ingredient Instant Pot chicken recipe ever! Serve this shredded salsa chicken inside your acorn squash!

Instant Pot Sausage – keep a package of Italian sausage in your freezer so you can make this recipe any time for dinner!

Instant Pot Peppers and Onions – ready in minutes! Use in fajitas, as a side dish, over rice, you name it – so versatile!

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