Prep Time: 10 minutes
Cooking Time: 20 minutes
1 medium-sized acorn squash, peeled and deseeded, gently cut into eighths
4 tablespoons dried sage
2 tablespoons sunflower oil or baking spray
4 garlic cloves, minced
2 teaspoons dried thyme
2 teaspoons ground cinnamon
1 cup of vegetable broth
1 teaspoon of salt
1 teaspoon pepper
How to Prepare:
First, set your Instant Pot to sauté mode and spray the oil.
In a bowl, combine the garlic, salt, pepper, dried thyme, sage and cinnamon.
Season the squash with the spices mix. Add the squash chops into Instant Pot.
Then pour in the vegetable broth.
Close the lid and cook on a HIGH pressure for about 20 minutes.
Quick-release the pressure and transfer the squash to a plate.
Ladle up the sauce (if any) all over the squash. Remember that this dish should be served warm. Serve it with the red or white wine.
Nutrition (Per Serving): Calories: 158; Fat: 24g; Carbohydrates: 120g; Protein: 20g