Sweet Sriracha-Glazed Acorn Squash

By: 6 Ingredients or Less Cookbook by Ivy Manning

Sweet Sriracha-Glazed Acorn Squash
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Low Carb, Low Fat, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Tasty Tip: This recipe works with small butternut squash and carnival
squash, too."]
cuisine icon Keywords
15-30 min, 4 servings, acorn squash, brown sugar, butter, contributed, cook 15 min, dinner, easy, hot sauce, instant pot, instant pot recipe, instant pot squash, instant pot squash recipe, low carb, low fat, modern, pecans, prep 5 min, pressure cook, salt and pepper, squash, squash recipe, vegetarian

prep icon Prep Time
5 min
cook icon Cook Time
15 min

serving icon Servings
4 servings
Ingredients
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 1 tsp hot sauce
  • 1 medium acorn squash
  • Salt and pepper
  • 1/2 cup pecans
Instructions
  • 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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