- 1 granola
- 1/4 to 1/2 teaspoon ground ginger
- 1/2 apple juice or water
- 1 acorn squash (about 1-3/4 pounds), well washed and halved horizontally
- 1 to 2 tablespoons honey
- salt to taste, if desired
- 1 tablespoon sweet butter, cut in two
Garnish: 4 to 6 carrot slices, (optional) cranberries
In small bowl, stir together granola and 1/4 teaspoon of the ginger. Stir in juice and set aside to soften slightly. Meanwhile, prepare squash halves by scraping out seeds. Cut stem and bottom ends so that each half will sit flat. Brush or drizzle honey on fleshy surface of squash halves and dust liberally with cinnamon and salt (if desired). Set small piece of butter into each cavity.
Taste granola mixture and if needed, add more ginger. Place half mixture into each cavity, and arrange carrot slices (or cranberries) decoratively on top. Place steaming rack in cooker and pour in 1-2 cups of water (depending on manufacturer’s recommended minimum). Set stuffed squash halves on rack. You may need to wedge one so that it rests on the edge of the other, leaning against one side of cooker.
Lock lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure, and cook 6 minutes. Reduce pressure with quick-release method. Remove lid, tilting it away from you to allow any excess steam to escape. Lift squash from cooker and serve as is, or carefully divide each half in two, pressing filling into place with back of fork or spoon. Makes 2 large or 4 small portions.
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