Simmered acorn squash in a sweet-soy broth brings out the naturally sweet flavor of the squash and makes it fork tender.
Slideshow: More Squash Recipes
1 medium acorn squash (about 2 pounds), seeded and cut into 1/2-inch thick wedges
2 tablespoon extra-virgin olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1 1/2 cups chicken stock
1/4 cup soy sauce
1/2 teaspoon sesame seed oil
3 tablespoons brown sugar
1 cup halved cherry tomatoes
How to Make It
Heat a large saucepan over medium-high heat. Add the oil, and then stir in the onions and garlic. Cook for about 1 minute or until soft.
Add the acorn squash, chicken stock, soy sauce, sesame seed oil and brown sugar, gently stirring to dissolve the brown sugar.
Bring up to a gentle boil, and then reduce heat to a simmer. Simmer for 10 minutes, stir in the tomatoes, and then continue simmering for and additional 10 minutes or until tender. Taste for seasoning and serve.
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