15-30 min4 servingsacorn squash

Sweet Sriracha-Glazed Acorn Squash

By Ivy Manning

4 servings

15-30 min

Easy

Recipe Details

Course: Dinner

Difficulty: Easy

Prep Time: 5 min

Cook Time: 15 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Low Carb, Low Fat, Vegetarian

Yield: 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

Sweet and a bit spicy, this updated spin on roasted acorn squash and brown sugar is a good candidate to serve alongside holiday turkey or roast. Add toasted chopped pecans as a garnish if you’re feeling fancy.

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.

Notes

Tasty Tip: This recipe works with small butternut squash and carnival
squash, too.

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About the chef

Ivy Manning

Ivy Manning is a Portland, Oregon-based food and travel writer and author of 10 cookbooks including her most recent title, Tacos A to Z- A Delicious Guide To Inauthentic Tacos (West Margin Press, 2023). Her work regularly appears in Cooking Light, Clean Eating, Eating Well, Better Homes & Gardens, and The Kitchn.com. She is a regular contributor to lifestyle brands like Fitbit, My Fitness Pal and The Spruce Eats. After receiving a Bachelor of Arts in English from the University of Wisconsin-Madison, Manning attended Western Culinary Institute in Portland, Oregon, followed by an externship at the award-winning Paley’s Place restaurant, stints at some of Portland’s best restaurants, and stages in Barbaresco, Italy and Chiang Mai, Thailand. She held the position of Salud Cooking School director at Whole Foods Market in Portland for several years and currently teaches classes at Bob’s Red Mill. Manning lives in a sweet bungalow in Portland, Oregon with her vegetarian husband Gregor, and her rescued Whippets, Astor and Remy. When she’s not in the kitchen, she’s traveling the world to eat, working with the nonprofit Les Dames D’Escoffier Portland, hanging out in international food markets, or doing yoga with goats.

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