Sweet Soy-Stewed Acorn Squash with Cherry Tomatoes

• 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

1. Heat a large saucepan over medium-high heat.
2. Add the oil, and then stir in the onions and garlic.
3. Cook for about 1 minute or until soft.
4. Add the acorn squash, chicken stock, soy sauce, sesame seed oil and brown sugar, gently stirring to dissolve the brown sugar.
5. Bring up to a gentle boil, and then reduce heat to a simmer.
6. Simmer for 10 minutes, stir in the tomatoes, and then continue simmering for and additional 10 minutes or until tender.
7. Taste for seasoning and serve.

acorn, extravirgin olive oil, onion, garlic, chicken stock, soy sauce, sesame seed oil, brown sugar, tomatoes

Taken from www.foodandwine.com/recipes/sweet-soy-stewed-acorn-squash-with-cherry-tomatoes (may not work)