Mustard-Stewed Acorn Squash with Chicken

Name: Mustard-Stewed Acorn Squash with Chicken
Total time: 1 h
Yield: 4
Ingredients: 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

1 Review

Perfectly warm and comforting, this stewed acorn squash is made with chicken, mustard and other spices. Slideshow: More Squash Recipes

By Todd Porter and Diane Cu

November 2014

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Credit: © Todd Porter & Diane Cu

Recipe Summary

total:

1 hr

Yield:

Directions

Step 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.

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Step 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.
Step 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.

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Sabrina Birch

06/07/2019

This was a very tasty use of acorn squash that didn't involve stuffing the squash which I was wanting to avoid. I would definitely recommend removing the skin from the squash as it isn't soft enough to eat and removing the skin from each piece as you are eating isn't ideal. We ate ours over brown rice and were pleased with the flavors.

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Mustard-Stewed Acorn Squash with Chicken

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Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Mustard-Stewed Acorn Squash with Chicken