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Acorn Squash Stew Ingredients flesh of 1-2 acorn squashes
3 tbsp of extra virgin olive oil
1 chopped onion
2 cloves of crushed garlic
200ml of white wine
350ml of rich chicken stock
1 tbsp of chopped rosemary
150g of freshly grated parmesan cheese
large handful of toasted sunflower seeds
salt and pepper
Method
- Heat a large pot until it is very hot than in quick succession add the oil and squash.
- Stir the squash quickly as it caramelizes and the outside of the flesh begin to darken.
- When they are well toasted, lower the heat to medium and add the onions. Stir for a few minutes as the onion also caramelizes a bit. Add the garlic and stir until it is fully aromatized, a minute more.
- Add the white wine and stir as it reduces coating the squash. Reduce the heat to low.
- Add half of the chicken stock and rosemary and continue stirring as the squash cooks.
- Add more of the chicken stock until the squash is just cooked. Adjust the heat to evaporate the liquid and glaze and cook the squash simultaneously.
- When the squash is tender (not mushy), add the cheese, sunflower seeds and season to taste with the salt and pepper.
- Serve immediately.