Even though assembling this tart may take some time, it’s worth it! It’s guaranteed to impress with a thick vanilla custard topping a cinnamon-flavored shortbread crust and a fresh blueberry garnish. Feel free to eliminate the cinnamon and cream of tartar from the crust, if preferred. This is also delicious with a straightforward shortbread crust. Don’t forget to give cooling plenty of time!
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 7 mins |
| Total Time: | 27 mins |
| Servings: | 2 |
| Yield: | 1 acorn squash |
Ingredients
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup (Optional)
- 1 tablespoon butter
- ½ teaspoon ground cinnamon
- 1 medium acorn squash, halved and seeded
Instructions
- Divide sugar, maple syrup, butter, and cinnamon between both halves of acorn squash.
- Add 1 cup of water into an electric pressure cooker (such as Instant Pot®) and place trivet inside. Carefully place squash halves on top of trivet. Lock lid and close pressure valve.
- Select High pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method, about 7 minutes. Release any remaining pressure according to manufacturer’s instructions. Unlock lid, carefully remove squash, and serve.
Nutrition Facts
| Calories | 242 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 4 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 53 mg |
| Sugars | 30 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I thought these were very good. I added chopped fresh apples, chopped pecans and pumpkin pie spice to my maple/sugar butter mix. After the pressure cooking I used the air fryer to crisp them. I used a large slotted spoon to remove them and the apples and nuts held the liquid in the cavity so it didn’t spill much.
Since I prefer my squash nice and soft and tender, and given the choice would pick over- rather than under-cooked squash, I opted for a longer cook time than the recipe suggests, as some reviewers felt it left their squash undercooked. I went with 8 minutes in the Instant Pot, then a natural release of twelve minutes. It was still a bit chewier than I would have liked. The flavor was good, however, and it was a really quick recipe. I served it over a bed of rice, topped it with some Madras Lentils, and it was a great meal.
We made it in our instant pot and it turned out great , thanks for the recipe
Very yummy.
Salt, pepper, butter & brown sugar… It was not done in 5 minutes per instructions, probably another 10 minutes will be needed.
I used my XP Pressure cooker! It only takes 3-4 mins to start heating- and only 1 min 1/2 to release its pressure! The lid will not open unless pressure is totally released! This recipe was easiest to try with the acorn squash! Love IT!
Turned out perfect!!! So easy!! Might leave cinnamon off next time. Just a taste preference.
This recipe is good, however, like others who commented, I found I had to increase the cook time to fully cook the squash halves. The only difficulty I had in getting the squash out of my Instant Pot was that the squash was soft once cooked through. The flavors are good and I will be keeping this recipe for future use. My adjustments are as follows: Cook time done at 5 minutes with 7 minute natural release as per the recipe, although after testing the squash I put it back in for another 3 minute cook time and let it natural release for 14 minutes before serving. I also doubled my glaze quantitity for the flavor.
Made it as directed – very good! I think you could use about half the brown sugar and still be good!
The kids liked it, need I say more?
Very quick and it’s quite tasty but even after placing in my oven to reduce the moisture the squashed absorbed from the steam in the pressure cooker it still was rather runny compared to baking in the oven. I like the thickness of oven baking over pressure cooking, but I do have to say this was much much faster. Since I love acorn squash, I will use this when pinched for time, but baking will still be my favorite way to prepare.
I drizzled olive oil and cracked pepper over the halved squash before sealing the pot.
I did not make any changes to the recipe and it was delicious. Even my picky-eater husband really enjoyed it. And it was so easy in the instant pot that I will definitely make it again.
What a fantastic time saver! Even though I doubled the cooking time because I doubled the squash quantity, which overcooked it slightly, the resulting flavor and texture were irresistible! Since the skins peeled off easily, it stirred easily into a creamy side dish. I’ve never served it that way before, and we really enjoyed it tremendously! Thank you for the great recipe, and it’s so healthy, too!
The family loved it. I roasted the seeds with a pinch of salt and a spray of avocado oil at 350 for 15 minutes, they were awesome.
I will not make this again. I had to trim the sides of the acorn squash to make it fit in the instant pot. They were not cooked in the 5 minutes – had to extend the time and still had trouble getting them done. It was difficult to lift the (almost) done squash out of the instant pot without spilling the filling. Perhaps my inexperience with the instant pot led to some of these problems. I just got it. But several other recipes I have tried have worked out well.
I will not make this again. I had to trim the sides of the acorn squash to make it fit in the instant pot. They were not cooked in the 5 minutes – had to extend the time and still had trouble getting them done. It was difficult to lift the (almost) done squash out of the instant pot without spilling the filling. Perhaps my inexperience with the instant pot led to some of these problems. I just got it. But several other recipes I have tried have worked out well.
This turned out well. It’s flavored nicely. The only thing I added is some salt and pepper. I used a rather small squash, and it did not get completely done on the very bottom of both halves. I think another minute would have done it. Be very careful taking the squash out of the pot so you don’t spill any of the melted filling and so you don’t burn yourself. When I cook squash in the IP in the future, I may just cook it plain and add the filling once it’s done.
quick easy and the kids love it and so do I