Mustard-Stewed Acorn Squash with Chicken Recipe

Name: Mustard-Stewed Acorn Squash with Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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
Heat a large saucepan over medium-high heat.
2
Add the oil, and then stir in the ginger and garlic.
3
Cook for about 1 minute or until soft.
4
Stir in the chicken and cook for 3 minutes, or until browned.
5
Stir in the acorn squash, chicken stock, Worcestershire sauce, balsamic vinegar, mustard, chili flakes, mustard seeds and dried basil.
6
Bring up to a gentle boil, and then reduce heat to a simmer.
7
Simmer for 15 minutes or until acorn squash is tender.
8
Season with salt and serve.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Mustard-Stewed Acorn Squash with Chicken falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mustard-Stewed Acorn Squash with Chicken

How did you like this recipe?

Frequently Asked Questions