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Pressure Cooker Mashed Acorn Squash

  • Author: Mike Vrobel
  • Total Time: 25 minutes
  • Yield: 4-6 1x


Pressure Cooker Mashed Acorn Squash recipe - pressure-roasted squash, mashed with butter, brown sugar, and nutmeg.


  • 2 acorn squash, stem trimmed, halved, and seeded
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/2 cup water

Mix in

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1/2 teaspoon grated nutmeg
  • Salt and pepper to taste


  1. Pressure cook the squash Sprinkle the cut side of the squash with the kosher salt and the baking soda. Put a steaming basket or cooking rack in the pot, pour in 1/2 cup of water, then stack the squash on top. Lock the lid and bring the pressure cooker up to to high pressure. Lower the heat to maintain high pressure and pressure cook for 20 minutes at high pressure (24 minutes in an electric pressure cooker). Quick release the pressure. Remove the squash from the cooker, and let cool.
  2. Mash the squash When the squash is cool enough to handle, scrape the flesh from the squash into a medium bowl. Add the butter, brown sugar, and nutmeg. Mash with a potato masher until the butter is melted and the squash is smooth. Taste the mashed squash, and add salt and pepper as necessary.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Pressure Cooker
  • Cuisine: American