Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4
© Todd Porter & Diane Cu

How to Make It

Step 1    

Slice the bottom off of the acorn squash and then cut in half. Scoop out the seeds, and then slice into wedges. Peel the wedges, and then cut into 1/2-inch pieces.

Step 2    

Heat a large saucepan over medium-high heat. Add the Chinese sausage cook for 3 minutes, or until the fat renders from the sausage. Stir in the onion and cook for 2 minutes or until onions are soft. Stir in the acorn squash, fish sauce, and salt.

Step 3    

Add chicken stock and bring up to a gentle boil, then reduce heat to a simmer.

Step 4    

Simmer for 15 minutes, stir in the mushrooms, and simmer for an additional 5 minutes or until the squash and mushrooms are tender. Season with black pepper and additional salt if desired and serve.

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