How to Make It
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.
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.
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.