A Holiday Tradition in the Making
My Favotrite is Instant Pot Acorn Squash Delight and Every holiday season, I find myself searching for that one dish that will wow everyone at the table, without spending hours in the kitchen. That’s how I came across the idea for Instant Pot Acorn Squash Delight. I wanted something festive but healthy, and this recipe has everything – it’s packed with seasonal ingredients like acorn squash, wild rice, cranberries, and chickpeas. The best part? It’s made in an Instant Pot, which has quickly become my favorite kitchen gadget. The first time I made it, I knew it was a holiday tradition in the making.
A Cozy and Comforting Dish
The acorn squash is a star ingredient in this dish. It’s naturally sweet and soft when cooked, making it the perfect vessel for the savory filling. When I first cut into the squash and scooped out the seeds, I could already imagine how delicious it would be. While the Instant Pot did its magic, I worked on the filling – wild rice, chickpeas, sautéed mushrooms, and a sprinkle of cranberries for a touch of sweetness. The smells coming from the skillet were warm and cozy, filling my kitchen with the scent of comfort.
Effortless Yet Impressive
When I served this dish at a family dinner, everyone was impressed by how beautiful it looked. The squash halves, stuffed with the colorful mix of rice, mushrooms, and cranberries, were as much a feast for the eyes as they were for the taste buds. I felt like a professional chef, but it wasn’t nearly as hard as it looked. With the Instant Pot doing most of the heavy lifting, I had time to relax and enjoy the process. It was proof that you don’t have to spend all day cooking to make something special.
Perfect for Any Occasion
What I love most about Instant Pot Acorn Squash Delight is its versatility. It’s perfect as a main dish for vegetarians or as a hearty side for any festive meal. It’s packed with nutrients, yet it feels indulgent and satisfying. I’ve even made it for simple weeknight dinners, and it’s just as enjoyable without all the holiday fanfare. Whether you’re looking for a healthy dish to balance out the rich holiday meals or just want something cozy and comforting, this recipe has quickly become my go-to for any occasion.
Table of Contents
Chef’s Notes-Instant Pot Acorn Squash Delight
- When cutting the acorn squash, use a sharp chef’s knife and a steady cutting board to avoid slipping. If the squash is too hard to cut, microwave it for 2-3 minutes to soften it slightly.
- Wild rice has a firm, slightly chewy texture. If you prefer softer grains, you can cook it for an additional 5-10 minutes and add more water if necessary.
- Don’t overcrowd the pan when sautéing mushrooms. Overcrowding causes them to steam instead of brown, which affects the flavor. Cook them in batches if needed for the best results.
- For a richer flavor, consider deglazing the mushroom mixture with a splash of white wine or vegetable broth before adding the wild rice and chickpeas. It adds depth to the filling.
- If you prefer a crunchier texture in the filling, don’t stir the pepitas into the mixture. Instead, sprinkle them on top just before serving for an added crunch.
Instant Pot Acorn Squash Delight
This Instant Pot Acorn Squash Delight is a holiday game-changer! Packed with wild rice, cranberries, mushrooms, and chickpeas, it’s a wholesome, flavorful dish that can stand alone or complement any festive meal. Perfect for those who want to indulge in holiday flavors without the guilt. Try it and enjoy a cozy, comforting meal that’s both healthy and delicious!
4
servings15
minutes55
minutes256
kcal5
minutes1
minuteKeep the screen of your device on
Ingredients
- Acorn Squash
3 small acorn squashes (about 1 pound each), halved lengthwise and seeded
- Wild Rice
1/2 cup uncooked wild rice
- Seasonings
1 tsp kosher salt (divided)
1/2 tsp black pepper
- Vegetables
1 medium shallot (or 1/2 small yellow onion), finely chopped
3 large cloves garlic, minced (about 1 tablespoon)
8 ounces baby bella mushrooms (cremini), finely chopped
- Chickpeas
1 can reduced-sodium chickpeas, rinsed and drained
- Dried Fruits and Nuts
1/3 cup reduced-sugar dried cranberries
1/4 cup toasted pepitas (or chopped pecans)
- Herbs
1 tbsp fresh thyme leaves, chopped
- Oil
1 tbsp extra-virgin olive oil
Directions
- Bring 1 1/2 cups water to a boil in a small saucepan. Add the wild rice and 1/2 teaspoon kosher salt. Reduce heat to low, cover, and simmer until tender (about 55 minutes). Drain any excess liquid and set aside.
- Pour 1/2 cup water into the bottom of an Instant Pot. Place the steamer basket inside and add the squash halves cut side up (they may overlap). Seal the lid and set the pressure valve to sealing. Cook on HIGH for 4 minutes. Allow pressure to release naturally for 5 minutes before venting any remaining pressure. Remove and arrange on a serving platter.
- Stir in chickpeas, dried cranberries, pepitas, fresh thyme, and cooked wild rice. Heat through for about 2 minutes. Adjust seasoning with additional salt and pepper if needed.
- Spoon the hot filling into the cooked squash halves. Serve immediately or keep warm in a preheated oven at 350°F.
Equipment
- chef’s knife
- cutting board
- instant pot
- steamer basket
- large skillet
- measuring cups and spoons
Nutrition Facts
- Calories: 256kcal
- Carbohydrates: 47g
- Protein: 7g
- Fat: 4g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 600mg
- Fiber: 7g
- Sugar: 3g
- Vitamin A: 20IU
- Vitamin C: 25mg
- Calcium: 6mg
- Iron: 10mg
FAQ-Instant Pot Acorn Squash Delight
Can I use another type of squash?
Yes! You can substitute acorn squash with butternut or delicata squash. These squashes have a slightly different texture and flavor but will work well in this recipe.
Can I make this dish ahead of time?
Absolutely! You can prepare the filling and roast the squash halves ahead. Store them separately, then assemble and reheat in the oven before serving.
What if I don’t have an Instant Pot?
You can steam the acorn squash on the stovetop using a steamer basket over simmering water for about 20-25 minutes until tender.
Can I add protein to this dish?
While chickpeas provide a good amount of plant-based protein, you can add more by tossing in cooked quinoa, or for non-vegans, a sprinkle of crumbled feta or goat cheese.
How do I store leftovers?
Store leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or until heated through.
