- 1 medium acorn squash (about 2 pounds)
- 3 Chinese sausages, sliced
- 1/2 medium onion, diced
- 2 cups chicken stock
- 1 tablespoon fish sauce
- 1 teaspoon kosher or sea salt
- 4 ounces sliced mushrooms
- Fresh cracked black pepper, to taste
How to make this recipe
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.
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.
Add chicken stock and bring up to a gentle boil, then reduce heat to a simmer.
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.