Savory, earthy and delicious, this tender acorn squash becomes a meal when stewed with hearty mushrooms and Chinese sausage. Slideshow:  Best Stews and One-Pot Dishes 

Todd Porter & Diane Cu
Todd Porter and Diane Cu
October 2014


Credit: © Todd Porter & Diane Cu

Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Slice the bottom off of the acorn squash and then cut in half. Scoop out the seeds, and then slice into wedges. Peel the wedges, and then cut into 1/2-inch pieces.

  • Heat a large saucepan over medium-high heat. Add the Chinese sausage cook for 3 minutes, or until the fat renders from the sausage. Stir in the onion and cook for 2 minutes or until onions are soft. Stir in the acorn squash, fish sauce, and salt.

  • Add chicken stock and bring up to a gentle boil, then reduce heat to a simmer.

  • Simmer for 15 minutes, stir in the mushrooms, and simmer for an additional 5 minutes or until the squash and mushrooms are tender. Season with black pepper and additional salt if desired and serve.