Acorn squash steams and crisps in the Ninja Foodi in about 15 minutes of cook time, then gets brushed with a sweet, spiced butter right before it goes to the table. It comes out tender enough to scoop straight out of the skin.
Tips for cooking acorn squash
- One acorn squash makes four servings, so plan on half a squash for every two people, or cut each cooked half in two before serving.
- Raw acorn squash is hard to cut safely. If your knife is fighting the skin, poke the squash several times with a fork and microwave it in 30-second bursts until it gives a little.
- A sturdy metal spoon gets the seeds out, and an ice cream scoop works even better.
- Pick a squash that sits flat and is round rather than lopsided, so the two halves cook at the same rate.
- Brush the sweet butter on at the end, while the squash is still hot, so it melts down into the flesh instead of sitting on top.
How to store leftover acorn squash
Cooked squash keeps in an airtight container in the refrigerator for up to 4 days. Reheat the halves in a 350-degree oven for about 10 minutes, or scoop the flesh out and warm it in a covered dish in the microwave. The sweet butter can be mixed up to 3 days ahead and refrigerated. Let it soften at room temperature, or warm it gently, so it brushes on easily.
Ingredient substitutions
- Golden monk fruit sweetener: a sugar-free maple-flavored syrup works in its place, though it makes the butter looser, and brown sugar works if you are not watching carbs.
- Unsalted butter: salted butter is fine. If you use it, skip the pinch of salt at the end.
- Pumpkin pie spice: cinnamon on its own is the simplest swap, and a little nutmeg alongside it gets you closer to the original.
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Ninja Foodi With SmartLid Sweet Butter Acorn Squash
Buttery, spiced acorn squash comes together so easily in the Ninja Foodi that it feels like a weeknight miracle with a holiday-worthy finish.
Ingredients
- 1 acorn squash, washed
- Pinch of salt
- Pinch of pepper
- ½ cup water
- 2 tablespoons 24g golden monk fruit sweetener or Maple-Flavored Syrup
- 2 tablespoons 1 oz unsalted butter, melted
- 1/16 teaspoon pumpkin pie spice or cinnamon
Garnishes:
- Pinch of salt
- Pinch of pepper
Materials:
Instructions
- Prepare Squash: Carefully, with a sharp knife, slice squash in half lengthwise (from stem down to bottom). If you are having trouble, poke squash with fork several times and place in microwave to cook in 30-second increments to slightly soften to make cutting easier. Then, using a spoon, scrape out seeds from squash halves. Season halves with salt and pepper.
- Pour water into Ninja Foodi. Transfer squash halves in Cook & Crisp Basket, cut side down. Place basket inside pot.
- Close lid and move slider to “STEAMCRISP” setting.
- Cook Squash: Select “STEAM & CRISP” setting, set temperature to 390 degrees, and set time to 15 minutes. Press “START/STOP” to begin cooking (the screen will display “PrE” for ~7-8 minutes as the unit steams, then 15-minute timer will begin counting down).
- Prepare Sweet Butter: While squash cooks, prepare sweetened butter by whisking together melted butter, monk fruit sweetener, and pumpkin pie spice. Set aside.
- Final Steps: Open lid, using a tongs, remove squash halves from Cook & Crisp Basket and set on a plate. Using a pastry bush, brush on sweetened butter and sprinkle on salt and pepper. Serve.
Nutrition
Calories: 86kcal (4%), Carbohydrates: 15.1g (5%), Protein: 0.8g (2%), Fat: 5.8g (9%), Saturated Fat: 3.6g (23%), Sodium: 3.4mg, Fiber: 1.3g (5%)
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