Mustard-Stewed Acorn Squash with Chicken

Perfectly warm and comforting, this stewed acorn squash is made with chicken, mustard and other spices.

  • Total Time:
  • Servings: 4

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  • 1 medium acorn squash (about 2 pounds), seeded and cut into 1/2-inch pieces
  • 2 tablespoon extra-virgin olive oil
  • 1-inch knob of fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken, cut into 1/2-inch pieces
  • 2 cups chicken stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon spicy brown mustard
  • 1 teaspoon crushed chili flakes
  • 1 teaspoon mustard seeds (optional)
  • 1/2 teaspoon dried basil
  • Kosher or sea salt to taste

How to make this recipe

  1. Heat a large saucepan over medium-high heat. Add the oil, and then stir in the ginger and garlic. Cook for about 1 minute or until soft.

  2. Stir in the chicken and cook for 3 minutes, or until browned. Stir in the acorn squash, chicken stock, Worcestershire sauce, balsamic vinegar, mustard, chili flakes, mustard seeds and dried basil.

  3. Bring up to a gentle boil, and then reduce heat to a simmer. Simmer for 15 minutes or until acorn squash is tender. Season with salt and serve.

Contributed By Photo © Todd Porter & Diane Cu Published November 2014

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