© Todd Porter & Diane Cu
Perfectly warm and comforting, this stewed acorn squash is made with chicken, mustard and other spices. Slideshow: More Squash Recipes
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.
