Acorn Squash with Shallots & Grapes
By :Instant Pot Holiday Cookbook by Heather Schlueter
Print Recipe
At your next holiday dinner, dress up the table with tender squash loaded with flavorful grapes, shallots, and a touch of sage, a combination that will delight your guests and keep them talking about the meal for months to come.
Votes: 7
Rating: 4.86
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Grapes
Prep Time 5 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 2 small acorn squash cut in half lengthwise, seeds removed
  • 2 tbsp olive oil
  • 1 tbsp fresh sage chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 lb red grapes (approximately 40 grapes)
  • 2 medium shallots peeled and sliced crosswise into thin slices
  • Salt and pepper to taste
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Grapes
Prep Time 5 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 2 small acorn squash cut in half lengthwise, seeds removed
  • 2 tbsp olive oil
  • 1 tbsp fresh sage chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 lb red grapes (approximately 40 grapes)
  • 2 medium shallots peeled and sliced crosswise into thin slices
  • Salt and pepper to taste
Votes: 7
Rating: 4.86
Rate this recipe!
Instructions
  1. Drizzle 1/2 tablespoon of the olive oil over each half of the acorn squash. Sprinkle the squash with the sage and the salt and pepper. Place about 10 grapes into each of the cavities in the squash, then sprinkle the grapes with the shallot slices.
  2. Position the Instant Pot steam rack in the Instant Pot inner pot and add 1 cupof water. Carefully place each of the squash halves onto the steam rack, with the cavity side up. It’s okay if the squash overlaps slightly to fit in the pot.
  3. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 4 minutes.
  4. When cooking is complete, let the pot sit undisturbed for 10 minutes, and then turn the valve to the Venting position. When the pressure has released, remove the lid and carefully lift the squash out of the pot, using tongs. Season the squash with additional salt and pepper to taste. Serve immediately.
Recipe Notes

If the squash halves are too big to fit side by side in one layer on the steam rack, carefully stand each of the squash halves at a 30-degree angle, and lean them against
the sides of the inner pot.

6 replies
  1. Temurray
    Temurray says:

    Super easy. The steamed fruit added a nice sweetness to the savory sage and onion. Used only one squash in my 6 qt and it fit well

  2. Ronhamelin
    Ronhamelin says:

    This turned out great! I cooked two large acorn squash in the pot. Kinda pushed it in to fit but it worked.

  3. CuppaJoe
    CuppaJoe says:

    Instant Pot Mini: I cut one of the halves in half to fit a small squash and sprayed them with olive oil. Didn’t add shallots, sage, salt & pepper due to restrictions. Instead, put dried cranberries under lots of grapes. This was lovely next to a small slice of apple pie for Thanksgiving breakfast. Eat dessert first!

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