Instant Pot Acorn Squash Pasta

5 from 23 votes

Instant Pot Acorn Squash Pasta

Make Instant Pot Acorn Squash Pasta with acorn squash, butternut squash, or pumpkin puree. Top with bacon and cheese! It's a delicious fall and winter dinner done in only 25 minutes in the pressure cooker.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American

Diet: Low Lactose

Keyword: acorn squash pasta recipe, acorn squash pasta sauce, Fall dinner recipes, instant pot pasta recipes

Servings:

Calories: 482kcal

Author: Kristina Tipps

Equipment

6, 8 or 10 quart pressure cooker

Ingredients

2 tablespoon olive oil
4 garlic cloves minced
¾ cup sweet onion diced
1 ½ cups acorn squash puree or butternut squash puree
16 oz paccheri or other thick cut pasta
1 teaspoon paprika
1 teaspoon dried thyme
1 ½ teaspoon salt
½ teaspoon freshly ground pepper
1 teaspoon red pepper flakes
1 cup unflavored oat milk substitute with any other milk
1 ½ cups parmesan cheese grated
1 teaspoon dried parsley
6 slices cooked bacon crumbled

Instructions

Set the Instant Pot to saute on high (or normal) for 4 minutes. Add the olive oil, onions and garlic. Cook, stirring frequently.
Turn off saute. Add 4 cups of water to the pot and deglaze thoroughly with a wooden spoon.
Add the paccheri, submerging in the water as much as possible. Add paprika, thyme, salt, pepper, and red pepper flakes (red pepper can be added to individual bowls instead) and acorn squash puree. Do not stir.
Close the lid and seal. Set to pressure cook on high for 4 minutes (*see notes). Complete a controlled quick release when finished. Remove the lid and stir thoroughly, but gently.
Add the oat milk and parmesan cheese and mix with a wooden spoon until evenly distributed. Taste and season with additional salt and freshly ground pepper if desired.
Serve topped with crumbled bacon, parsley, and additional red pepper flakes.

Notes

Use homemade acorn squash puree found here. Or substitute with butternut squash puree.

Servings adjustment: This recipe will work in a 6, 8, or 10 quart pressure cooker. For a 3 quart, you'll need to halve the recipe quantities. 4 cups of water is needed for 16 ounces of pasta. If using less pasta, reduce the amount of water accordingly.

Pasta cook time: Alter the pressure cook time to what's right for the pasta you are using. Look at the time range on your package. Divide the lowest number in half and subtract one. This is the general rule of thumb when pressure cooking pasta so that it doesn't overcook. If you like al dente pasta, cook for one minute less. Any thicker cut pasta works well with creamy sauces.

Pressure release: To perform a controlled quick release, press down lightly on the steam release valve for 5-10 seconds, then stop for 1-2 seconds. Repeat until all pressure has been released.

Nutrition