Sweet Sriracha-Glazed Acorn Squash
By :6 Ingredients or Less Cookbook by Ivy Manning
Print Recipe
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.
Votes: 8
Rating: 3.63
Rate this recipe!
Course Dinner
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Acorn Squash
Prep Time 5 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 2 tbsp butter room temperature
  • 2 tbsp brown sugar packed
  • 1 tsp hot sauce Sriracha, up to 1 tbsp
  • 1 medium acorn squash (2-pound) halved and seeded
  • Salt and pepper
Optional garnish
  • 1/2 cup pecans chopped toasted
Course Dinner
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Acorn Squash
Prep Time 5 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 2 tbsp butter room temperature
  • 2 tbsp brown sugar packed
  • 1 tsp hot sauce Sriracha, up to 1 tbsp
  • 1 medium acorn squash (2-pound) halved and seeded
  • Salt and pepper
Optional garnish
  • 1/2 cup pecans chopped toasted
Votes: 8
Rating: 3.63
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.

12 replies
  1. DDDD-1
    DDDD-1 says:

    Might need 2-3 minutes longer depending on size. Also cut brown sugar in half if you like savory instead of sweet

  2. Jdubnick
    Jdubnick says:

    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.

  3. 6 Ingredients or Less Cookbook by Ivy Manning
    6 Ingredients or Less Cookbook by Ivy Manning says:

    Make sure to weigh your squash–if you buy larger than a 2 pound acorn squash, that will affect the cooking time.

  4. Treva
    Treva says:

    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.

  5. Rosescooking
    Rosescooking says:

    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.

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