Using a very sharp knife, cut the acorn squash in half. Be very careful while doing this to ensure the knife doesn't slip and cut your hand.
Use a spoon or an ice cream scoop to scoop out the seeds.
Place the trivet or a steamer basket, in the Instant Pot and add the water.
Place the squash halves inside and add the butter, salt, ginger and maple syrup to each.
Set the Instant Pot to pressure cook on high for 6 minutes.
Use the quick release to release the pressure and carefully life the squash out using the steamer basket (or trivet) handles trying not to spill any of the butter filling.
If you'd like caramelized edges (I love a good caramelized squash), place them under the broiler for a couple minutes, watching them to ensure they don't burn.
Let the squash cool for 5-10 minutes then serve.
Replace the maple syrup with coconut sugar, honey or brown sugar;
Sprinkle a light dusting (⅛ teaspoon) of cinnamon or nutmeg (or both) on the squash when it's done;
To add just a touch of spice, add ⅛ teaspoon cayenne pepper to the squash (divided between them);
Make it savory by omitting the maple syrup and adding an additional ½ teaspoon of salt. You can also add garlic powder, onion powder, or any type of savory seasoning you enjoy. I actually LOVE this Maple Garlic Seasoning seasoning from The Spice House. It's become ones of my favs and would go perfect on this.