Mustard-Stewed Acorn Squash with Chicken

• 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.

acorn, extravirgin olive oil, ginger, garlic, chicken, chicken stock, worcestershire sauce, balsamic vinegar, brown mustard, crushed chili flakes, mustard seeds, basil, kosher

Taken from www.foodandwine.com/recipes/mustard-stewed-acorn-squash-with-chicken (may not work)