Sweet Sriracha-Glazed Acorn Squash


  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 1 tsp hot sauce
  • 1 medium acorn squash
  • Salt and pepper
  • 1/2 cup pecans
  • Place a trivet or steamer basket in the bottom of the pot andadd 1 1/2 cups water. In a small bowl, blend the butter, brown sugar, and the Sriracha. Prick the inside of the squash halves with a fork, sprinkle with salt and pepper, and smear the butter mixture all over the inside of the squash.
  • Carefully place the squash cut-side up on the trivet, makingsure that the halves don’t tilt; you don’t want the butter mixture to spill out of the squash as it melts. Lock on the lid, select thePRESSURE COOK function, and adjust to HIGH pressure for 5 minutes. Make sure the steam valve is in the “Sealing” position.
  • When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remainingpressure. Using a spatula and tongs, carefully transfer the squash from the pot to a serving plate, making sure not to spill the liquid in the center. Cut each half into two wedges and serve warm.
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