Cut the top off the acorn squash and scoop out the seeds, membrane, and any soft squishy squash from the inside.
Blend together the eggs, milk, sweetener and the pandan extract, and pour it into the acorn squash. Put the little top you cut off back as a hat on the squash, or cover it with foil.
Place 2 cups of water into your liner, place a trivet in the liner, and place your acorn squash onto the trivet, making sure it doesn't tilt. Mine fit neatly into the hole in the trivet but you may need to put the acorn squash in a bowl.
Cook at high pressure for 30 minutes and let it release pressure naturally. A knife inserted into the custard should come out clean.
Cool in refrigerator until the custard is set. The squash is pretty well-cooked so handle it gently as you transport your dessert back and forth.
Cut into slices to serve, so each guest has some custard and some squash.
Sangkhaya Pandan Coconut Custard in Acorn Squash https://twosleevers.com/sangkhaya-pandan-coconut-custard/