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Sweet Sriracha-Glazed Acorn Squash
Sweet Sriracha-Glazed Acorn Squash
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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.
Ingredients
Optional garnish
|
Instructions
- Place a trivet or steamer basket in the bottom of the pot and add
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, making sure 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 the PRESSURE 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 remaining pressure. 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.
Recipe Notes
Tasty Tip: This recipe works with small butternut squash and carnival
squash, too.
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Delicious & easy to make!
Maybe add a little more cooking time for a softer Squash.
Might need 2-3 minutes longer depending on size. Also cut brown sugar in half if you like savory instead of sweet
Seasoning is very good but it’s not worth cooking in the instant pot. I followed the directions for cooking time, plus 10 minutes and then released the pressure. The squash was still hard. 5 minutes in the microwave did the trick. You could do a total of 7 to 10 minutes in the microwave and end up with the same result with less to wash.
Make sure to weigh your squash–if you buy larger than a 2 pound acorn squash, that will affect the cooking time.
The taste was good, but the squash wash absolute mush. Also there is no need for 5 1/2 cups water. I only used 3 cups and the water touched the squash on yhe trivet with thst much.
Not a lot of flavor!
This was incredible
I used only 3 1/2 cups water. The squash was tender and tasty
I should of read the reviews 51/2 cups water is too much. Made it too mushy next time 3 cups water. Butter and brown sugar (i used splenda brown sugar) Im learning this though.
I will do less time for veggies as it cooks it too much.
Hi Treva,
The recipe calls for 1 1/2 cups of water.
I used 1 Tbsp of sriracha…excellent!