Use the method in this Roasted Acorn Squash recipe. *If you don’t have an Instant Pot or want to cook more than 2 acorn squash at once, you can roast the squash in the oven.(Do not omit this step: it brings in the necessary flavor!) Spoon the stuffing over the squash quarters and serve immediately. You can also add a splash of orange juice for something a little different. Serve: Carefully remove the squash from the Instant Pot and sprinkle it with kosher salt. No maple syrup Add a sprinkle of brown sugar.(Note: It takes about 5 minutes for the pot to “preheat” before it starts cooking.) After the pot beeps, immediately do a Quick Release: vent any remaining steam by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Combine apple, celery, water, onion, and butter in a small baking dish cover with aluminum foil. Place squash, cut-side down, on baking sheet. Lightly grease a baking sheet with olive oil.

Place the squash quarters in the pot, stacking as necessary. Preheat oven to 400 degrees F (200 degrees C). Rub the squash quarters with a bit of olive oil and sprinkle with a few pinches of dried oregano. Cook the squash*: Rinse the Instant Pot and place the steamer basket in the bottom with 1 cup of water.Stir in 1/4 teaspoon kosher salt, the fresh ground black pepper, butter, and pecans. When the rice is cooked, stir it into the skillet. Add the garlic, thyme and oregano, and sauté for an additional 2 minutes until fragrant. Sauté the onion and celery 5 to 7 minutes until tender and translucent. Make the stuffing: Heat the oil in a skillet over medium heat.Toast the pecans: In a dry skillet over low heat, toast the pecans for about 3 minutes, stirring occasionally, until fragrant.Meanwhile, prep the veggies: While the rice cooks, cut the squash in half and remove seeds, then cut it in half again (into quarters).(Never put your hands or face near the steam release valve when releasing steam.) Then vent any remaining steam by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. During cooking, avoid touching the metal part of the lid.) After the pot beeps, use the Natural Release method and wait 10 minutes to let the pot cool down naturally (set a timer so you don’t forget!). Add in the apple, sage, thyme, rosemary, cinnamon, and sea salt and sauté until apple softens. While the squash is baking, cook the sausage, onion, garlic, and celery in a large skillet over medium heat. (Note: It takes about 5 minutes for the pot to “preheat” before it starts cooking. Bake the squash for 30-40 minutes, or until fork tender and the squash halves are golden brown. Cook the rice**: In an Instant Pot or digital pressure cooker, stir the rice, sage, 1/4 teaspoon kosher salt, and 1 cup of water.

Instant pot acorn squash with apples