Instant Pot Maple Bacon Acorn Squash

• Gluten free
• Paleo

• Meat

  • 1/2 cups Cook and dice bacon

• Produce

  • 4 lbs Squash

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 tsp Sea salt

• Dairy

  • 2 tbsp Butter

Found on onceamonthmeals.com

Description

Ingredients

• 2 ⅔ pounds Squash, Acorn
• 1 ⅓ tablespoons Butter
• 1 ⅓ tablespoons Maple Syrup
• ⅓ cups cook and dice Bacon
• ⅔ teaspoons Sea Salt

Directions

• **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.** Wash the outside of the acorn squash. Pour 1 cup of water into the inner pot, and place the trivet inside. Set the squash on the trivet. Lock the lid into place and seal the steam nozzle. Select the manual option and set for 8 minutes. Quick release the pressure. Let cool slightly. Using oven mitts, carefully remove the squash. Cut in half and remove the seeds. The squash will not be fully cooked. Place the squash back into the inner pot. Again, lock the lid into place and seal the steam nozzle. Select the manual option and set for 8 more minutes. Quick release the pressure. Let cool slightly. Remove the squash and scrape the flesh from the shell. Mash the squash and add the butter and maple syrup. Gently fold in the bacon and sea salt.

Nutrition