Mustard-Stewed Acorn Squash with Chicken
© Todd Porter & Diane Cu
Active Time
N/A
Total Time
1 HR
Yield
Serves : 4
By Todd Porter and Diane Cu
November 2014

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

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

How to Make It

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.

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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