Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Dec 23, 2009 11:30 AM

Acorn or Butternut Squash for Stew?

I'm slow cooking a stew, with flanken meat, sweet potato, beans, barley, onions and garlic. I want to cook it in a winter spice beer (Weyerbacher Winter Ale or Harpoon Winter Warmer). which squash would best be paired with the above?
Also, any and all suggestions as to what to add/subtract are welcome (I'm not so sure I should use garlic, for instance).

  1. Click to Upload a photo (10 MB limit)
  1. Shouldn't matter - the two have a similar flavor profile. One caveat - the sweet potatoes and the squash will disintegrate over a long stewing period. You may want to add them during the last hour or so.

    1. Butternut squash is easier to peel, if you are planning on peeling the squash. But they do have similar textures. I would maybe skip the sweet potatoes- may get too mushy and you've got lots of carbs going on already.

      4 Replies
      1. re: cheesecake17

        I planned on slicing the sweet potatoes thinly and lining the top of the stew with it about an hour or so before serving.
        I've never handled acorn squash before--is it a pain?

        1. re: abu applesauce

          Acorn squash is a little more labor intensive to peel because of the "pleats" but a good vegetable peeler should be able to handle it. Another thing is that if you're using a slow cooker on low temp, it will probably take a little more than an hour for those sweet potatoes; I'd probably put them in a couple hours before the finishing...

          1. re: abu applesauce

            It's easier than buttenut to cut up, but much more of a pain to peel. You can also get larger chunks of butternut squash, which will take longer to cook, so less of a chance they will disintegrate. Lining the top of the stew with the potatoes is probably a good idea.

            I bought an acorn squash last night, I plan on roasting it and stuffing with a wild rice mixture.

          2. re: cheesecake17

            I would also go with butternut squash. Aside from the easier peeling, I find that it will cook up firmer and have less of a chance disintegrating into the stew.