Place a silicone trivet into the pot. This helps create a barrier between the acorn squash and the bottom of the pot so the squash doesn't end up getting a burnt spot on it while it cooks.
Using a small, sharp knife, poke holes in the acorn squash. This allows the steam to escape from the inside of the squash. Don't skip this step! If left unpierced, the squash can explode inside your Instant Pot.
Cook the acorn squash at high pressure for 6 minutes.
Allow the pot to rest and release pressure naturally for 5 minutes, then manually release all of the remaining pressure.
Open the pot and use a knife to check if it is done cooking. If you can easily pierce the outside of the acorn squash with a knife, it's done.
Using two ladles or large spoons, carefully remove the hot squash from the Instant Pot.
Peel the outer skin off of the acorn squash. You can either start peeling it with a fork and then peel the rest by hand or use a soft fruit peeler to remove the majority of the skin and then peel the rest by hand.
Cut the acorn squash in half and, using a fork and a grapefruit spoon, remove the seeds from the squash.
You can now use the prepared acorn squash to make a soup, cut it up and serve it with a little bit of butter, sugar (or Splenda) and cinnamon or serve it with some salt and pepper.
Oven Directions
Preheat the oven to 400F.
Cut the acorn squash in half and, using a fork and a grapefruit spoon, remove the seeds from the squash.
Bake for 1 hour, skin side down, until it is easily pierced by a fork.
Cut the acorn squash in half and, using a fork and a grapefruit spoon, remove the seeds from the squash.
Place in the slow cooker skin side down. Check at 3 hours to see if it is done.
Serve.
Micrwave Directions
Cut the acorn squash in half and, using a fork and a grapefruit spoon, remove the seeds from the squash.
Place the squash on a plate. Add a few tablespoons of water.
Cover the squash with a microwave-safe dish. I like to use a partially zipped plastic bag. I just add water to it and cook on high for 10-15 minutes skin side down, until it is easily pierced by a fork.
You can now add melted butter, sugar, and cinnamon over the top of the squash and cook for another 1/2 hour if needed.