Instant Pot Candied Acorn Squash is tender, sweet, and buttery with brown sugar and maple syrup. The Instant Pot cooks the squash until soft and creamy, making it an easy side dish for Thanksgiving or any fall dinner.
The sweet maple and brown sugar topping pairs perfectly with the mild flavor of acorn squash. It’s a simple way to add a warm fall side dish to your holiday table.
Why I Love This Recipe
“This Candied Acorn Squash Recipe Sounds Just Amazing, Thanks So Much for Sharing! You Know I Have Never Cooked Acorn Squash Before but I Have Heard it is an Amazing Side Dish! Thanks So Much for Sharing, I Will Have to Save this for Later On! Have a Blessed Day! – Jana”
About the Ingredients ⭐
- Acorn Squash: Mild, slightly sweet winter squash.
- Brown Sugar: Adds sweetness and caramel flavor.
- Butter: Makes the squash rich and creamy.
- Maple Syrup: Adds warm maple sweetness.
Be sure to check out the full recipe and ingredient list below
How to Make Instant Pot Candied Acorn Squash
Prep the Squash: Cut the acorn squash in half and remove the seeds and pulp.
Add to the Instant Pot: Pour 1 cup of water into the pot, add the trivet, and place the squash halves on top.
Add the Topping: Divide the butter and brown sugar between the squash halves and drizzle with maple syrup.
Pressure Cook: Cook on High Pressure for 20 minutes, then carefully quick release the pressure. Remove and serve warm.
Questions Readers Ask Most
Do I need to peel acorn squash?
No. Leave the skin on while it cooks and scoop the tender squash from the skin when eating.
Can I make this ahead of time?
Yes. Refrigerate the cooked squash and reheat it when ready to serve.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
More Instant Pot Recipes I Love
Instant Pot Candied Acorn Squash
Instant Pot Candied Acorn Squash is tender and buttery with sweet brown sugar and maple syrup, all made right in the pressure cooker.
Ingredients
- Acorn Squash
- 1/2 cup brown sugar
- 2 tbs butter
- 2 tbs maple syrup
Instructions
- Cut the acorn squash in half and scoop out the seeds and pulp.
- Pour 1 cup of water into the Instant Pot and place the trivet inside.
- Place the squash halves on the trivet.
- Add the butter and brown sugar to the center of each squash half, then drizzle with maple syrup.
- Close the lid and cook on High Pressure for 20 minutes.
- When cooking is complete, carefully quick-release the pressure.
- Carefully remove the squash and serve warm.
Nutrition Information:
Yield:
2Serving Size:
1 halfAmount Per Serving: Calories: 316Total Fat: 6gSaturated Fat: 4gUnsaturated Fat: 2gCholesterol: 15mgSodium: 63mgCarbohydrates: 69gSugar: 67gProtein: 0g
Yummy, this looks so good. I cannot wait to get my Instant pot to get started making these yummy recipes. 🙂
This looks so good! I forgot how much I love Acorn Squash. I never thought to try them in my Instant Pot. Thanks for the inspiration!
I love acorn squash so much. I’ve never tried maple syrup in it before! The cashier at walmart actually couldn’t find the price of it so I didn’t get it the other day, but I will tomorrow.
I have an instant pot! I could make this, so lovely looking and easy.
This Candied Acorn Squash Recipe Sounds Just Amazing, Thanks So Much for Sharing! You Know I Have Never Cooked Acorn Squash Before but I Have Heard it is an Amazing Side Dish! Thanks So Much for Sharing, I Will Have to Save this for Later On! Have a Blessed Day! – Jana
Is it still 20 mins for just one half?