Goat Cheese – not in the original recipe but I added it and loved it!.Parmesan – if you’re vegan, use a vegan variety of parmesan!.Wild Rice, Shallot, Celery, Portobello Mushrooms, Chickpeas, Dried Cranberries, and Chopped Pecans – the perfect sweet, chewy, crunchy, and delicious filling.Vegetable Broth, Soy Sauce, and Balsamic Vinegar – adds moisture and flavor.Ground Sage, Dried Thyme, Dried Rosemary, Salt, and Pepper – a delicious seasoning blend that really adds those classic Thanksgiving flavors.Acorn Squash – halved to form the “boat” for the stuffing.If you’re not vegan, I highly recommend a sprinkle of tangy goat cheese too! I absolutely LOVE the creamy squash paired with the perfectly cooked wild rice and the amazing textures from the dried cranberries and crunchy pecans. Not only is it easy, but it’s SO flavorful AND healthy too! Ingredients When I saw this stuffed acorn squash recipe, I just knew I had to make it…and I’m so glad I did. Today’s recipe actually comes from my friend Erica at The Crumby Kitchen and her new cookbook: The Electric Pressure Cooker Cookbook for Two. Acorn squash stuffed with veggies, wild rice, chickpeas, and spices…You’re going to love this! If you make this, I want to see your creation! Tag me on Instagram so I can see it.I’ve been meaning to make more healthy, vegan-friendly instant pot recipes and this instant pot stuffed acorn squash might just be the perfect one. Holiday Hasselback Butternut Squash Are you ready to add Instant Pot Stuffed Acorn Squash to your holiday meal plans?! Allow to cool, then transfer to a container and place in the fridge for up to 4 days. ![]() This is 100% a personal choice! I like the topping crispy so I do broil for 5 minutes, but you certainly do not have to. If you don’t have a food processor, have no fear, you can cut them thin with a very sharp knife ( like this). I have the Breville sous chef food processor, (affiliate link) and it has a blade attachment to do this. Think of it almost like a slaw that you cook down. Then, get your acorn squash into the Instant Pot.įor this recipe, you don’t want chunks of the fall classic, Brussels sprouts. When it is cooked, remove it from the Instant Pot and place aside in a bowl. Before you load up the squash to cook, use the saute feature and cook the filling on the saute feature, right in the Instant Pot. This means I don’t have to dirty a pan on the stove. I love the saute feature of the Instant Pot. Once your squash is loaded up (with 1 cup of water in the liner below), you lock the lid, close the pressure valve, and set the cooking time for 6 minutes with a quick pressure release.This is the highest heat, most intense function so you MUST use the trivet that came with your Instant Pot or a steamer basket to pressure cook the squash. To cook acorn squash (or any hard root veggie), use the steam function on your Instant Pot electric pressure cooker.Now, use a knife to scoop out the seeds and strings.This should get the knife all the way through. If the knife doesn’t go through the whole acorn squash completely, bang the squash (which now has the knife partially inside it) on the cutting board.Put a tea towel in your hand and push down on the end of the knife furthest from you.It doesn’t matter if you go lengthwise or not. ![]()
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