Stewed Acorn Squash with Mushrooms & Chinese Sausage

1. 1

   Slice the bottom off of the acorn squash and then cut in half.

2. 2

   Scoop out the seeds, and then slice into wedges.

3. 3

   Peel the wedges, and then cut into 1/2-inch pieces.

4. 4

   Heat a large saucepan over medium-high heat.

5. 5

   Add the Chinese sausage cook for 3 minutes, or until the fat renders from the sausage.

6. 6

   Stir in the onion and cook for 2 minutes or until onions are soft.

7. 7

   Stir in the acorn squash, fish sauce, and salt.

8. 8

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

9. 9

   Simmer for 15 minutes, stir in the mushrooms, and simmer for an additional 5 minutes or until the squash and mushrooms are tender.

10. 10

    Season with black pepper and additional salt if desired and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.