Acorn squash tastes even more fabulous when stuffed with buttery pecans, dates, and brown sugar goodness. Make it even faster with the help of an electric pressure cooker.
Cut the acorn squash in half and scoop out all of the seeds and pulp. Put squash halves in an instant pot safe pan. (You may have to do one at a time depending on the size of your squash and pan.)
Mix together the brown sugar, dates and pecans. Place half of the mixture in each squash half.
Cut the butter into small pats and place them over the filling in the squash.
Pour a cup of water in the bottom of the pressure cooker, then put the pan on the rack.
Place the lid on the instant pot and be sure the vent is set to closed.
Cook on high pressure for 5 minutes. Allow to naturally vent for 5 minutes and then manually vent.