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Sweet Soy-Stewed Acorn Squash with Cherry Tomatoes

Simmered acorn squash in a sweet-soy broth brings out the naturally sweet flavor of the squash and makes it fork tender.

  • Total Time:
  • Servings: 4

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  • 1 medium acorn squash (about 2 pounds), seeded and cut into 1/2-inch thick wedges

  • 2 tablespoon extra-virgin olive oil

  • 1/2 medium onion, diced

  • 2 garlic cloves, minced

  • 1 1/2 cups chicken stock

  • 1/4 cup soy sauce

  • 1/2 teaspoon sesame seed oil

  • 3 tablespoons brown sugar

  • 1 cup halved cherry tomatoes


  1. Heat a large saucepan over medium-high heat. Add the oil, and then stir in the onions and garlic. Cook for about 1 minute or until soft.
  2. Add the acorn squash, chicken stock, soy sauce, sesame seed oil and brown sugar, gently stirring to dissolve the brown sugar.
  3. Bring up to a gentle boil, and then reduce heat to a simmer. Simmer for 10 minutes, stir in the tomatoes, and then continue simmering for and additional 10 minutes or until tender. Taste for seasoning and serve.
Contributed By Photo © Todd Porter & Diane Cu Published September 2014

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