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INSTANT POT ACORN SQUASH WITH APPLES MANUAL

When the squash is ready, fill with the stuffing mixture.Combine well and taste for seasoning, add more as needed. Remove from heat and add the cooked quinoa.Sauté about 7-9 minutes, or until mushrooms and cranberries are tender (if food sticks to the pan, you can splash a little vegetable broth or white wine to deglaze). Add the mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt, and pepper. Instant Pot Acorn Squash- This instant pot acorn squash is the perfect sweet and savory side dish made in only 12 minutes Roasted Butternut Squash- A 4.Sauté the onion, celery, apples until softened. 3- While squash is in the oven, make the filling. 2- Sprinkle salt and pepper on each half and bake the squash at 400 F degrees for around 40 to 45 minutes. Scoop out the seeds and then brush each half with olive oil.

In a large pan, heat 2 tablespoons of oil over medium heat. 1- Trim the ends and then cut each acorn squash into half.

This usually takes about 15-20 minutes to cook. Cover with lid and cook until liquid is gone, and quinoa is fluffy. Bring to a boil and then turn the heat down to maintain a low simmer.

Meanwhile, add the quinoa and broth to a medium pot.

Release any remaining pressure according to the manufacturer's instructions. 1 pork chop with 2/3 cup squash: 317 calories, 10g fat (5g saturated fat), 65mg cholesterol, 365mg sodium, 34g carbohydrate (22g sugars, 2g fiber), 23g protein.

Release pressure using the natural release method, about 7 minutes.

Select high pressure according to manufacturer's instructions set timer for 5 minutes.

Carefully place squash halves on top of the Vegetable Steamer.

Add 1 cup of water into the pressure cooker and place the Cuisipro Vegetable Steamer inside.

Divide sugar, maple syrup, butter, and cinnamon on each half of acorn squash.

Drizzle the open face of the squash with olive oil.Scoop out the membranes and seeds inside of the squash & discard.

INSTANT POT ACORN SQUASH WITH APPLES MANUAL

Set the manual high pressure for 4 minutes, making sure that the vent is sealed. Pour the water into the Instant Pot Bowl. Using a pastry brush, brush on the butter/brown sugar. Now cut each squash horizontally in half. In a small mixing bowl, mix the melted butter and brown sugar, mix well. Insert a trivet, silicone sling, or steamer basket into the inner pot. Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up. Instructions Add 1½ cups of water to the Instant Pot.Looking for a new idea for your Instant Pot? Try our easy roasted quinoa stuffed acorn squash using our vegetable steamer.