Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. Wash the outside of the acorn squash.
3. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups). Set the squash on the trivet.
4. Lock the lid into place and seal the steam nozzle. Cook on high pressure for 8 minutes.
5. Quick release the pressure. Let cool slightly.
6. Using oven mitts, carefully remove the squash. Cut in half and remove the seeds. The squash will not be fully cooked.
7. Place the squash back into the inner pot. Again, lock the lid into place and seal the steam nozzle.
8. Cook on high pressure for 8 more minutes.
9. Quick release the pressure. Let cool slightly.
10. Remove the squash and scrape the flesh from the shell.
11. Mash the squash and add the butter and maple syrup. Gently fold in the bacon and sea salt.