2 tbsp brown sugar
2 tbsp maple syrup, (optional)
1 tbsp butter
½ tsp ground cinnamon
1 acorn squash, medium, halved and seeded
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, which will take about 7 minutes. Release any remaining pressure according to manufacturer’s instructions. Unlock lid, carefully remove squash, and serve.
Sugar: 23g
:
Calcium: 114mg
Calories: 238kcal
Carbohydrates: 48g
Fat: 6g
Fiber: 4g
Iron: 2mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 2g
Potassium: 809mg
Protein: 2g
Saturated Fat: 1g
Sodium: 82mg
Vitamin A: 1059IU
Vitamin C: 24mg
