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