There’s nothing quite like a warm bowl of stew to combat the chill of a brisk evening. This Gingered Squash Stew is the ultimate comfort food, blending the sweet, nutty flavor of acorn squash with a vibrant, zesty kick of fresh ginger. Best of all, it comes together in just 30 minutes thanks to the magic of the Instant Pot. It’s a simple, wholesome, and incredibly flavorful meal that will have you feeling cozy from the inside out.
Ingredients
• 4 lbs acorn squash (about 2 medium), peeled and diced – approx 1.8 kg
• 2 tbsp olive oil, divided – 30 ml
• 1 large white onion, diced
• 2 cloves garlic, minced
• 5 tbsp fresh ginger, minced
• 4 cups vegetable stock – 950 ml
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Add 1 tablespoon of the olive oil to the pot and allow it to heat up.
3. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes.
4. Stir in the remaining tablespoon of olive oil, the minced garlic, and the minced ginger. Sauté for one more minute until fragrant.
5. Add the diced acorn squash to the pot. Stir everything together and cook for 3-4 minutes, allowing the squash to brown slightly.
6. Pour in the vegetable stock and season generously with salt and pepper. Stir to combine, scraping any browned bits from the bottom of the pot.
7. Secure the lid, set the steam release valve to “Sealing,” and select the “Pressure Cook” (or “Manual”) setting. Cook at high pressure for 20 minutes.
8. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. Carefully open the lid, stir, and serve hot.
Nutritional Information
• Per Serving
• Calories: 80
• Total Fats: 6g
• Net Carbs: 11g
• Protein: 2g
• Fiber: 6g
Pro Tips
• To make peeling the acorn squash easier, pierce it several times with a fork and microwave for 2-3 minutes. Let it cool slightly before carefully peeling with a vegetable peeler or sharp knife.
• For a creamier texture, use an immersion blender to partially or fully blend the stew directly in the Instant Pot after cooking.
• Elevate the finished dish with a garnish of toasted pumpkin seeds, a swirl of coconut cream, or a sprinkle of fresh cilantro for added texture and flavor.
FAQ
Q: Can I use a different type of squash for this recipe
A: Yes, you can easily substitute acorn squash with other winter squashes like butternut or kabocha squash. The cooking time in the Instant Pot should remain the same, but adjust seasonings as the sweetness can vary between squash types.
Q: How can I make this gingered squash stew creamier
A: For a creamier texture, use an immersion blender directly in the pot after cooking to partially or fully blend the stew. For extra richness, you can also stir in a swirl of coconut cream before serving.
Q: What if I don’t have an Instant Pot
A: You can make this recipe on the stovetop. In a large pot or Dutch oven, follow the sautéing instructions, then add the squash and stock. Bring to a boil, then reduce heat, cover, and simmer for about 20-25 minutes, or until the squash is fork-tender.
Q: Is this Instant Pot squash stew freezer-friendly
A: Absolutely. This stew freezes very well. Let it cool completely before transferring to freezer-safe containers. It can be stored for up to 3 months and reheated on the stovetop or in the microwave.
