Instant Pot Acorn Squash with Pecan Stuffing

Looking to bring comforting fall flavors to your table? This Instant Pot acorn squash recipe is the perfect dish to enjoy, ready in under an hour.

Directions

Prepare your stuffed acorn squash with rice with these simple steps.

1. Build the herbed rice base: Add the rice, sage, 1/4 teaspoon kosher salt and water to your Instant Pot or digital pressure cooker. Stir everything together, then cook on high pressure for 3 minutes. Once the cooking cycle ends, let the pressure release naturally for 10 minutes. Use a towel or hot pad to protect your hand while turning the pressure release handle to “Venting” and releasing the remaining steam.
2. Get the squash and vegetables ready: While the rice cooks, slice each acorn squash in half, scoop out the seeds and cut each half into quarters. Dice the onion and celery into small pieces, then mince the garlic so everything is ready to meet the skillet.
3. Bring out the pecans’ toasty flavor: Warm a dry skillet over low heat, then add the pecan pieces. Let them toast for about 3 minutes, stirring occasionally, until they smell warm, nutty and irresistible. Set them aside for the stuffing.
4. Make the pecan stuffing for acorn squash: Add the oil to a skillet over medium heat. Cook the onion and celery for 5-7 minutes, letting them soften and mellow. Add the garlic, thyme and oregano, then cook for about 2 more minutes to let the herbs and garlic bloom. Fold in the cooked rice, then add the remaining 1/4 teaspoon kosher salt, black pepper, butter and toasted pecans. Stir until the butter melts into the rice and the pecans are evenly mixed throughout.
5. Steam the acorn squash: Rinse out the Instant Pot, then place the steamer basket inside with 1 cup of water. Lightly coat the squash quarters with olive oil and finish them with a small sprinkle of dried oregano. Arrange the squash in the pot, stacking the pieces if needed. Cook on high pressure for 6 minutes. When the timer goes off, use a towel or hot pad to protect your hand and turn the pressure release handle to “Venting” right away.
6. Serve: Transfer the squash from the Instant Pot to your serving dish. Sprinkle the pieces with kosher salt to bring out their naturally sweet, savory flavor. Add the rice and pecan stuffing over each squash quarter, then top with feta or goat cheese crumbles for a creamy finish.

Step Up Your Fall Side Dish Game With Pecan Nation

At Pecan Nation, we’ve been cultivating our 100-year-old orchards for generations to bring you the highest quality, most flavorful pecans. Shop online or find them in-store to gather ingredients for your next family meal.

This stuffed acorn squash recipe is courtesy of American Pecan.