When the air gets a little crisp and you’re craving something that feels like a warm hug in a bowl, this Gingered Squash Stew is the answer. The natural sweetness of acorn squash pairs beautifully with the zesty, warming kick of fresh ginger. Best of all, this entire recipe comes together in under 30 minutes thanks to the magic of the Instant Pot. It’s a simple, elegant, and deeply satisfying meal perfect for a busy weeknight.
Ingredients
• 4 cups (960 ml) vegetable stock
• 4 lbs (1.8 kg) acorn squash, peeled and diced
• 1 large white onion, diced
• 2 cloves garlic, minced
• 5 tbsp (75 g) fresh ginger, minced
• 2 tbsp (30 ml) olive oil, divided
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function on high. Once warm, add 1 tablespoon of the olive oil.
3. Add the diced onion and cook for 5 minutes, stirring occasionally, until it begins to soften and turn translucent.
4. Stir in the minced garlic and ginger, cooking for one more minute until fragrant.
5. Add the remaining tablespoon of olive oil and the diced acorn squash. Continue to sauté for 3-4 minutes, allowing the squash to get a little color.
6. Pour in the vegetable stock, then season generously with salt and pepper. Give everything a good stir to combine.
7. Secure the lid, set the steam release valve to ‘Sealing’, and cook on High Pressure for 20 minutes.
8. Once the timer finishes, allow the pressure to release naturally for 10 minutes before performing a quick release to vent any remaining steam. Carefully open the lid, stir the stew, and serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 80
• Total Fat: 6g
• Net Carbs: 11g
• Protein: 2g
• Fiber: 6g
Pro Tips
• For a creamier, soup-like consistency, use an immersion blender to partially or fully blend the stew after cooking.
• Garnish with toasted pumpkin seeds, fresh cilantro, or a dollop of sour cream for extra texture and flavor.
• To save on prep time, you can often find pre-peeled and pre-diced squash in the produce aisle of your grocery store.
• For a touch of heat, add a pinch of red pepper flakes along with the garlic and ginger.
FAQ
Q: Can I make this gingered squash stew creamy
A: Yes, for a creamier, soup-like consistency, you can use an immersion blender to partially or fully blend the stew after it has finished cooking.
Q: What are some good toppings for this squash stew
A: For extra texture and flavor, garnish the stew with toasted pumpkin seeds, fresh cilantro, or a dollop of sour cream.
Q: How can I make this stew spicy
A: To add a touch of heat, simply add a pinch of red pepper flakes along with the garlic and ginger.
Q: How can I save time preparing the squash
A: To save on prep time, you can often find pre-peeled and pre-diced squash in the produce aisle of your grocery store.
